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|350 g||unsalted butter, softened|
|400 g||icing sugar|
|1 tsp||orange flower water|
|375 g||plain flour|
|40||blanched almonds, approx|
Makes about 40.
Preheat oven to Gas Mark 2, 150°C, 300°F.
Place the butter and most of the sugar, orange flower water and egg yolk into a blender and blend for a minute. Transfer to a bowl and gradually add flour while mixing, until a smooth dough is formed.
Divide dough into 40 balls, slightly smaller than walnuts and then place on an ungreased baking sheet. Flatten the balls with your palm to about ½-inch or 12mm thick. Press an almond into each and bake for 20 minutes until the bottoms turn golden brown. Remove from oven and allow to cool.
Sprinkle with remaining sugar and serve or store in an airtight container.
Please note: these shortbread come out of the oven soft but harden as they cool.
ca. 30 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Shortbread recipe
Recipe type: xarchivex
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