Tenina.com's Lavender & Almond Shortbread



  1. Preheat oven to 180°C, line 2 cookie sheets with baking paper and set aside.

  2. Place sugar into TM bowl and mill 10 sec/speed 9.

  3. Add almonds, butter, flour and lavender and blend 8 sec/speed 9.

  4. The mixture will be lumpy.

  5. Place onto Silpat mat and form into 2-4 log shaped rolls. Wrap in Silpat mat and refrigerate for 10 minutes.

  6. Cut into slices, place on lined cookie sheets and bake 8 minutes or until just golden. Dust generously with icing sugar whilst still warm.

  7. Wrap in cellophane when cold and tie with a ribbon and a sprig of fresh lavender.

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