Everyone loves to treat themselves every once in a while, so why not with these delightful almond biscuits!
- 40g (1/4 cup) slivered almonds
- 125g unsalted butter, cubed, at room temperature
- 1 1/2 tablespoons icing sugar mixture, sifted
- 1 tablespoon brandy
- 200g (1 1/3 cups) plain flour
- 36 whole cloves
- 1/2 teaspoon rosewater essence
- 230g (1 1/2 cups) icing sugar mixture, extra
- Preheat oven to 180°C. Spread almonds over a baking tray and bake, stirring once, for 5-7 minutes or until browned. Transfer to a plate and set aside for 10 minutes to cool.
- Use an electric beater to beat the butter and icing sugar in a medium bowl until pale and creamy. Add the brandy and beat until well combined. Sift the flour into a medium bowl. Add the almonds to the butter mixture and mix with a wooden spoon to combine. Add half the flour and mix with a wooden spoon until combined and almost comes together. Use your hands to mix until mixture forms a ball and then add enough remaining flour to form a soft, pliable dough that leaves the side of the bowl.
- Roll 2 teaspoons of mixture into a 6cm length, with slightly tapered ends. Bend to form a crescent shape. Repeat with remaining dough. Place on ungreased baking trays about 3cm apart. Press a clove into centre of each.
- Bake in preheated oven for 8 to 10 minutes or until lightly browned, swapping trays halfway through cooking. Lightly brush hot shortbreads with rosewater and set aside for 10 minutes to cool.
- Sift some of the extra icing sugar onto a large sheet of greaseproof paper and sit the warm shortbreads on top. Sift more icing sugar over the top to completely cover the shortbreads. Gently turn to coat the shortbread completely in icing sugar. Sift any remaining icing sugar over the top. Cool shortbreads in the icing sugar for about 1 hour or until cold.
- To serve, place on serving plates and sift a little extra icing sugar over the top.