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Almond Shortbread

Amond Shortbread

We recently found a Scottish thistle mold in a second hand store. I have used it to make a shortbread that is slightly lower in sugar and much higher in protein. It melts in your mouth with its buttery flavor!

Serves 8.


  • 1/2 c salted butter, softened
  • 1/4 c sugar
  • 3/4 c all purpose flour
  • 1/2 c almond flour
  • 1/4 tsp almond extract


  1. Preheat oven to 325 degrees F and butter an 8-inch shortbread mold. (Be sure to get in all the crevices of the design.)
  2. In a medium bowl, cream the butter and sugar until smooth.
  3. Mix in the all purpose flour, almond flour, and almond extract.
  4. When the dough comes together, turn it out on an un-floured surfaced and knead for 1 minute.
  5. Flatten the dough into a disc. Place in prepared pan and press out to fit evenly. Press down a bit to be sure it fills in the mold pattern.
  6. Prick the dough all over with a fork. Bake in center oven for 35 minutes, or until lightly browned.
  7. Allow to stand in mold 10 minutes before loosening edges and flipping onto a plate. Cut into wedges immediately and cool before serving.

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