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This buttery almond shortbread would make a great homemade gift, as well as a treat for morning or afternoon tea.


  • 2/3 cup blanched almonds
  • 250 g butter, at room temperature
  • 1/3 cup caster sugar
  • 1/3 cup clear honey
  • 2 1/4 cups plain flour
  • 1/3 cup cornflour

Preheat oven to 150 C (130 C fan forced). Grease and line a 30 x 20 cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.


Reserve 24 blanched almonds for garnish. Process remaining almonds until finely chopped. Using an electric mixer, beat butter, sugar and honey in a medium bowl until light and creamy. Add chopped almonds and combined flours; using a wooden spoon, mix well.


Spread mixture into prepared pan; smooth surface with a spatula. Using a knife, score mixture into 24 fingers. Place one reserved blanched almond at centre of each finger. Bake for 45 to 50 mins or until light golden. Cool for 5 mins. Using a serrated knife, cut shortbread into fingers along score marks. Cool in pan (biscuits will firm).

Tips: To prevent almonds browning too much while baking, cover shortbread loosely with foil. Store in an airtight container for up to 1 week. Try macadamias instead of almonds. Add a few drops of orange essence to dough.

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