It seems half the world is baking biscuits at the moment, so it seemed only right to join them! Almond & white chocolate shortbreads are a favourite for me at Christmas, and with a little ribbon, cellophane bags and some hastily stamped tags, they are quite presentable.
almond & white chocolate shortbreads
80g (½ cup) icing sugar
½ teaspoon almond essence
130g plain flour, sifted
30g (¼ cup) ground almonds
1 tablespoon cornflour
pinch of salt
100g white chocolate
Beat butter, icing sugar & almond essence until pale & creamy. Mix in the flour, ground almonds, cornflour & salt until just combined. Cover with plastic wrap & refrigerate for 30 minutes or until the mixture is firm.
Roll teaspoonsful of the mixture into balls & place on trays lined with baking paper. Press biscuits flat with a fork. Place the trays in the freezer for 15-20 minutes to chill. Bake at 130°C (fan-forced) for 17 minutes or until shortbreads are a light golden colour.
When cool, drizzle the biscuits with melted white chocolate. Makes approximately 20.