Almond Shortbread is a traditional Irish recipe for a classic shortbread biscuit incorporating flaked almonds and made with plain and rice flour that, traditionally, was prepared for Christmas tea. The full recipe is presented here and I hope you enjoy this classic Irish version of: Almond Shortbread.
Mix together the flour, ground rice and sugar in a bowl. Dice the butter, add to the four mix and rub in with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolks and work in to form a stiff dough. Turn this out onto a lightly-floured work surface and knead until smooth. Once smooth, roll out until large enough to fit into an 18cm square tin. Press the shortbread dough flat into the tin then prick all over the top with a fork.
Cover with a piece of greaseproof (waxed) paper, then transfer to an oven pre-heated to 150°C and bake for about 25 minutes, our until just cooked.
In the meantime, beat the egg white until it stands in soft peaks. Sift in the icing sugar and fold to combine. Remove the shortbread from the oven and take off the covering. Spread the meringue mixture over the top and sprinkle over the flaked almonds.
Return to the oven and bake for a further 20 minutes, or until the meringue is lightly golden.
Allow the shortbread to cool in the tin then cut into wedges or fingers when cold and serve.
