Almond Shortbread
This is such a delicious little bickie as we say in Australia and perfect to go with anything in a coffee cup, think tea, coffee, Brew Choc, Chai...bring it on.
We are doing Shortbread Three Ways with the Insider Club videos this month and suddenly we had to whip up a batch of these as they are to be the base recipe. I have to say, YUM!
There are so many options, three is just not a high enough number. So think about it, what could you add to this shortbread to make it different??
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 90 Grams raw sugar
- 140 Grams Blanched Almonds Recipe
- 130 Grams unsalted butter BUY
- 130 Grams bakers or strong flour
- rolling sugar or demerara sugar to finish
Do
- 1
Preheat oven to 180°C, line 2 cookie sheets with baking paper and set aside.
- 2
Place sugar into Thermomix bowl and mill 10 sec/speed 9. Add almonds to sugar and mill 10 sec/speed 10.
- 3
Add butter, flour and salt and blend 8 sec/speed 9.
- 4
Place onto Silpat mat and form into 2-4 log shaped rolls. Roll in sugar. Wrap in Silpat mat and refrigerate for 20 minutes.
- 5
Cut into slices, place on lined cookie sheets and bake 8 minutes or until just golden. Keep refrigerated in an airtight container.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
