Almond Shortbread Biscuits
Shortbread-like biscuits -- This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It is based on the standard short bread recipe.
Yield
18 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
butter
|
|
| 2 | ounces |
margarine
|
|
| 8 | ounces |
brown sugar
|
|
| 3 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
almonds
flaked |
*
|
| 1 | small |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
butter
|
|
| 57.8 | ml/g |
margarine
|
|
| 231.2 | ml/g |
brown sugar
|
|
| 769 | ml |
all-purpose flour
|
|
| 177 | ml |
almonds
flaked |
*
|
| 1 | small |
eggs
|
|
Directions
Rub butter and margarine into the flour. Add sugar, beaten egg and almonds. Knead the mixture thoroughly.
Form mixture into an oblong shape about two inches square at the end. Wrap in silver foil and leave in the refrigerator over night.
Cut into ⅛ inch-thick slices using a serrated knife. Place on greased baking sheet and cook for 10 to 15 minutes at 350℉ (180℃).
Glaze with sweet cream and sprinkle with fresh lemon zest if desired.
