27th February 2018

Almond Shortbread (Vegan Option)

If the Queen was visiting and I had to whip out a recipe, it’d probably be this one. Well… perhaps not. If the Queen was visiting I’d probably attempt to make something really fancy pants and then panic because I am not a fancy pants type of baker.

The point I am trying to make is, these biscuits are really bloody good. They are what my mum makes for every baking event she is ever involved in, coming from a big red cookbook that my mum had before I was born. It is so old, the lettering has faded from the front, and she can’t remember who wrote it. So, to whoever wrote this recipe, you are a superstar and I owe you a massive thank you for bringing these biscuits into my life.

These are so simple to make and are utterly delicious. They should be crisp, and snap when your break them in half, as opposed to being soft or crumbly. You will have to adjust cooking time depending on their shape; I always find they are ready at around the 9/10 minute mark, but as long as they are golden all over you are good to go. 



  1. In a food processor, combine all the ingredients together until it forms a dough. Alternatively cream the butter and sugar together until light and fluffy then fold in the almonds, flour and extract
  2. Bring the dough together using your hands, then wrap in clingfilm and leave in the fridge for 30 minutes
  3. When ready to bake, preheat the oven to 180oc and line a large tray with greaseproof paper
  4. Roll the dough out onto a lightly floured surface, until the thickness of a pound coin, then stamp out shapes
  5. Bake in the oven for 8-12 minutes dependent on their shape. You want them to be slightly golden and crisp
  6. While still warm, lightly dust in caster sugar then leave to cool completely before enjoying. 

Recipe Notes 

– To make vegan use a dairy-free alternative such as Stork baking block which is perfect for biscuits