With National almond day on the 16th February, I thought now is the perfect time to share my easy 4 ingredient almond shortbread recipe. Shortbread is a traditional Scottish biscuit that has been around for centuries. This biscuit has been tweaked over the years to create all sorts of lovely combinations. One of my favourite things to add is ground almonds, and here is my recipe just for you!
A Quick Little Bit on the History of Shortbread
Shortbread dates back to medieval times in Scotland, and originally it was a luxury treat for special occasions and celebrations. This buttery biscuit has evolved over time into the lovely, buttery, and crumbly goodness that we all know and love today. Today shortbread is a beloved everyday treat enjoyed all over the world. This is a simple and classic biscuit has stood the test of time.
What is Shortbread?
Shortbread is a classic Scottish treat that has stood the test of time, and for good reason. It’s a simple biscuit, that is traditionally made with just three basic ingredients: butter, sugar, and flour. This basic shortbread recipe works well with ground almonds as they give the shortbread a slightly nutty flavour, and a crisp, crumbly texture. .
One of the defining characteristics of shortbread is its high butter content. The butter is what gives shortbread that melt-in-your-mouth quality. The butter is the star of the show in this biscuit, so be sure you use a good one!
Why is Shortbread so Popular?
Shortbread is popular for so many reasons, here are a few:
- Its quick and easy to make
- It tastes sooooo good
- It only has a few ingredients
- Its easily adaptable, so you can add chocolate chips, lemon, dried fruit etc.
- It has a good shelf life
- It goes great with a cuppa or to add to deserts
So that’s enough about how easy and great shortbread is, let’s get to how you actually make it!
What you Need to Make Easy 4 Ingredient Almond Shortbread
Tools I used
- Stand mixer
- Silicone spatula
- Scales
- Silicone baking mat
- Baking sheet
- Cookie cutters
- Cookie spatula
- Rolling pin
- Baking paper
- Wire cooling rack
Ingredients – Makes about 30 biscuits
- 300g Salted Butter (Room temperature)
- 375g Plain Flour
- 150g Castor Sugar
- 150g Ground almonds
How to Make Easy 4 Ingredient Almond Shortbread
Get yourself organised
Measure out all your ingredients to make your 4 ingredient almond shortbread, make sure you sift your flour too! It’s always good to do all of your measuring before you start making your biscuits. Being prepared stops you from forgetting anything, and it also prevents any overmixing while you are trying to catch up.
Preheat your oven to 170 c (340 f) on the non-fan setting.
Butter
Place the butter in your stand mixer and give this a mix at a medium speed. This step is just to soften the butter a little. Scrape around your bowl to push your softened butter back into the middle of the bowl.
Mix in the sugar
When you butter has been softened, add your castor sugar to your stand mixer. Mix these together at a medium speed until they are light and fluffy. Again, give your bowl a little scrape around the sides and bottom.
Time for the flour
Add your sifted flour into your stand mixer until it is all incorporated. Don’t over mix this, just enough until it’s a crumbly mixture. Make sure you scrape round your bowl so that everything gets evenly mixed together.
Add the ground almonds
Tip in your ground almonds to the crumbly mix, and then mix at a medium to high speed until your dough forms.
Prep your baking sheet
Take your Baking sheet and pop your silicone baking matt on your baking sheet. You can use baking paper, but I like the silicone mats as these help to minimise any spreading.
Roll out the dough
Split your dough into two or three balls of dough. Take one of your dough balls, place this on some baking paper and press it down to about 1 inch thick with your hands. Next place another piece of baking paper over the top of this and roll out your dough. I used my 6mm (¼ inch) rolling guide for these shortbreads.
Cut, Cut, Cut
Use your cookie cutters and cut out your biscuits. Carefully slide your cookie spatula underneath your shortbread to lift these up, pealing away any excess dough. Place your shortbreads onto your prepared baking sheet making sure you leave space between each biscuit.
Time to bake
Place your baking sheet into your preheated oven and bake for 15 to 20 minutes. Your baking time will depend on your oven and the thickness that you have made your shortbreads. You will know your shortbread are done as they will be lightly golden brown around the outside.
To finish
Once your shortbread are cooked, remove these from your oven and leave them to rest on the baking sheet for 5 – 10 minutes. Remove your biscuits from the baking sheet, and place them on your cooling rack to fully cool. When your shortbreads are fully cooled, you can pop these in an airtight container, placing baking paper between each layer, or put the kettle on and enjoy with a nice cuppa!
Storage and Shelf Life
Store in an airtight container, using baking paper between each layer of shortbread.
Store out of direct sunlight and in cool dry place at room temperature.
These will last for about two weeks, but the shelf life will depend on your climate and where you have stored these.
Do not store these with any other flavoured biscuits as they can become tainted with the flavour.
Final Word
Well, there you have it, my easy 4 ingredient almond shortbread and I think you will agree sometimes simple things are the best. Hope you enjoy making these as much as I do and I am sure they will be a hit with your friends and family too.
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
Don’t forget if you share your post on social media to tag Party, Party, Disco and add the #partypartydisco #PPD #imadethiswithppd.
Here Are Some Other Posts You Might Like
How to Make Valentines Shortbread Biscuits
How to Make No Chill and No Spread Sugar Cookies
Sign up to the mailing list if you want to be the first to hear about latest post, crafts and any special offers. Also follow Party, Party, Disco on Instagram, Facebook and Pinterest too.
Happy Baking!
😊
Almond Shortbread Recipe
Ingredients
- 300 g Salted Butter Room temprature
- 375 g Plain Flour
- 150 g Castor Sugar
- 150 g Ground Almonds
Instructions
- Get yourself organisedMeasure out all your ingredients to make your 4 ingredient almond shortbread, make sure you sift your flour too! It’s always good to do all of your measuring before you start making your biscuits. Being prepared stops you from forgetting anything, and it also prevent any overmixing while you are trying to catch up.Preheat your oven to 170 c (340 f) on the non-fan setting.
- ButterPlace the butter in your stand mixer and give this a mix at a medium speed. This step is just to soften the butter a little. Scrape around your bowl to push your softened butter back into the middle of the bowl.
- Mix in the sugarWhen you butter has been softened, add your castor sugar to your stand mixer. Mix these together at a medium speed until they are light and fluffy. Again, give your bowl a little scrape around the sides and bottom.
- Time for the flourAdd your sifted flour into your stand mixer until it is all incorporated. Don’t over mix this, just enough until it’s a crumbly mixture. Make sure you scrape round your bowl so that everything gets evenly mixed together.
- Add the ground almondsTip in your ground almonds to the crumbly mix, and then mix at a medium to high speed until your dough forms.
- Prep your baking sheetTake your baking sheet and pop your silicone baking matt on your baking sheet. You can use baking paper, but I like the silicone mats as these help to minimise any spreading.
- Roll out the doughSplit your dough into two or three balls of dough. Take one of your dough balls, place this on some baking paper and press it down to about 1 inch thick with your hands. Next place another piece of baking paper over the top of this and roll out your dough. I used my 6mm (¼ inch) rolling guide for these shortbreads.
- Cut, Cut, CutUse your cookie cutters and cut out your biscuits. Carefully slide your cookie spatula underneath your shortbread to lift these up, pealing away any excess dough. Place your shortbreads onto your prepared baking sheet making sure you leave space between each biscuit.
- Time to bakePlace your baking sheet into your preheated oven and bake for 15 to 20 minutes. Your baking time will depend on your oven and the thickness that you have made your shortbreads. You will know your shortbread are done as they will be lightly golden brown around the outside.
- To finishOnce your shortbread are cooked, remove these from your oven and leave them to rest on the baking sheet for 5 – 10 minutes. Remove your biscuits from the baking sheet and place them on your cooling rack to fully cool. When your shortbreads are fully cooled, you can pop these in an airtight container, placing baking paper between each layer, or put the kettle on and enjoy with a nice cuppa!
