Almond Rye Shortbread

Makes 12

Packed with flavour this recipe offers a pleasing alternative to traditional shortbread. Although rye contains gluten, this recipe would be suitable for those avoiding wheat.

Free from Egg, Soya
Vegetarian, Wholemeal

Ingredients

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  1. Rub a little butter around the inside of a 20cm/8" round cake tin and pre-heat the oven.
  2. Put the butter and sugar into a bowl and beat together until light and fluffy.
  3. Mix in the flour and almonds.
  4. Using your hands gather the mix together to form a smooth ball of dough.
  5. Press the dough into the prepared tin and smooth the top.
  6. Using a fork, prick holes all over the dough in concentric circles.
  7. Cut across the tin several times to form 12 triangles.
  8. Bake for 40 minutes.
  9. Remove from the oven and carefully cut through the triangles again.
  10. Leave in the tin until cold.

Equipment

20cm/8" round cake tin

Temperature

170°C, Fan 150°C, 325°F, Gas 3

Cooking time

40 minutes
Wonderful! Make some. Quick and easy. For even more flavour toast some slivered almonds and press them onto to top of the dough before baking.
By Ms Barbara Montford
29 Aug 2015
This is absolutely delicious! I made mine with vegan spread and although it wasn't short and crumbly, the flavour was fantastic. Can't wait to make more!
By Mrs Maria Kinrade
12 Mar 2015
........PEACH crumble.....cor!
By Ms V. Paynter
05 Sep 2011
I will also use this recipe as a crumble topping for both savory and sweet dishes ! For use as a crumble topping I reckon it is a 5-star choice
By Ms V. Paynter
05 Sep 2011
Having to give up yeast & sugar(alcohol, cheese, fruit sugars, bread for starters!) has got me laying in every flour under the sun - including rye - with a view to experimenting with soda/quick breads. And I now use coconut oil for general frying. I came across this recipe and decided to cheat - just this once (sugar). As well as coconut oil (solid in a jar) I also use Tesco's organic unsalted butter as it is very much a 'sweet butter'. In this recipe my use of this butter may have been a mistake without having added a pinch of salt. The flavour balance is good enough that I can taste both the rye and the ground almond and it has low-level sweetness that does not compete with the ground almond sweetness - perfectly so for my taste. I ate 5 of the 7 triangles (an experimental requirement you understand!)at varying stages of cooling, swamped with Tesco organic double cream - again the same gentle sweet flavour as the butter, and using a fork. A peeled and quartered organic Jazz apple seemed necessary afterwards, so I kind of think it might go well with it as an accompaniment if serving this warm with cream (and a touch of salt)for a dessert. I'm thinking of trying this again, using the coconut 'oil' I now like to do my morning omelettes in but it would not be like for like quantity-wise with butter, me thinks....or would it? I also fancy putting in some little taste surprise accents - like cardamom or tiny bits of candied citron/lemon/or even bits of sun-dried tomato. This review only addresses the outcome whilst it was warm. Cold, my view could alter.
By Ms V. Paynter
05 Sep 2011
Really easy, very tasty, my six year old likes it too.
By Ms Katrina Fallon
19 Jan 2011
Just came home from work to find a tray of this delicious shortbread, baked by my husband. He said it was super easy and quick. They are tasty, nutty, not too sweet and have the perfect bite/chew you want from a biscuit. Will make again for sure!
By Mrs Jessica Hatchett
18 Mar 2010

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