Almond Shortbread Header

Image: Lindsay Samuels

Almond Shortbread – The ultimate tea or coffee snack

There is no biscuit in the world that can rival shortbread. Our Almond Shortbread recipe is perfect as a gift and goes great with a hot cuppa’ tea or coffee.

Almond Shortbread Header

Image: Lindsay Samuels

What’s your favourite biscuit? Could it be a bran rusk, gingerbread biscuit, crunchy or chocolate chip? Or, could it be the lightest and most delightful of them all, shortbread? Shortbread biscuits are very light even when densely packed while bringing a bit of golden colour to every snack plate. Our Almond Shortbread recipe has all of the shortbread goodness with the kind flavour of almond nuts. They are the perfect accompaniment to your favourite cup of coffee.

Did you know that shortbread originated from Scotland? It makes a lot of sense though as you know how much they love a cup of tea with a biscuit. Preparing and baking these Almond Shortbread biscuits is a lot like making your own pastry. The process includes a lot of butter and doesn’t contain any leavening. These almond shortbread biscuits aren’t just great for the home but they make an absolutely excellent gift for Christmas or any other celebration.

There is no biscuit in the world that can rival shortbread. Our Almond Shortbread recipe is perfect as a gift and goes great with a hot cuppa tea or coffee.

Almond Shortbread Recipe

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Recipe by Lindsay Samuels Course: Snack, TreatCuisine: GlobalDifficulty: Easy


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  • 250 g 250 butter (softened)

  • ¾ cup ¾ icing sugar

  • 1 tsp 1 almond essence

  • 1 tsp 1 vanilla essence

  • ½ cup ½ cornflour

  • 2 cups 2 cake flour

  • 1 cup 1 roasted almonds (chopped)

  • ½ cup ½ castor sugar (for dusting)


  • Cream butter with an electric mixer then add icing sugar and beat till light and fluffy. Add almond essence and vanilla and beat till combined.
  • Sift cornflour into the mix and beat until combined.
  • Sift flour in a separate bowl and add to the mixture a little at a time until a soft dough is formed.
  • Add the chopped almonds and knead till evenly spread throughout the dough.
  • Wrap the dough in cling wrap and leave it in the fridge for at least 2 hours OR until the dough is firm and cold (since this is a very soft dough, the biscuits will keep their shape better in the oven if it is cold).
  • Roll the dough out to a 6mm thickness. Use a ruler to cut the dough to equal rectangular shaped biscuits of 2 cm x 7 cm. Place the biscuits on a parchment-lined baking tray and bake in a preheated oven at 170°C for 15 minutes.
  • Once cooled, dust with castor sugar and enjoy!


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