About Me

My kitchen experiments began humbly, simply substituting for the meat in recipes to convert classics into vegetarian meals. I have become more creative and confident over the years, adapting recipes to include seasonal produce, suit my pantry contents and satiate food cravings! I sometimes strive to recreate fantastic meals I've had at restaurants, and other times I go wild and combine multiple recipes to create a one dish extravaganza! The trouble with always adapting meals is that I forget the successful adaptations I've made. Hopefully this blog will help with that!

Almond Shortbreads

My lovely grandmother was kind enough to give me her other fantastic shortbread recipe! These, along with Nan's Shortbread Cookies, remind of Christmas as a child. My Nan would always make both recipes, and I would have to have one of each because I couldn't pick which ones I liked more! She usually put a few drops of red or green food colouring in these cookies for the holidays, but since it's October, I stuck with au natural! The almond meal gives these shortbreads a great flavour and texture. They also have less sugar than traditional shortbreads.

Recipe adapted from Elva Zehr's.
 
225 g./1/2 lb. butter, melted
1 c. almond meal
2 c. all-purpose flour
6 tbsp. icing sugar, plus 1/4 c. for dusting (optional)

Preheat the oven to 150 C/ 300F. Line a baking sheet with parchment paper. Combine all the ingredients in a bowl. Gently shape the dough with your hands to form finger-shaped cookies. Bake for 30 minutes, rotating the tray midway. Once mostly cooled, roll in icing sugar to coat.

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