Just like a classic shortbread recipe, our Thermomix Almond Shortbread quite literally melts in your mouth... but it also has the added deliciousness of nutty almonds throughout!
If you are looking to bake something a little different to leave out for Santa this year, this Thermomix Almond Shortbread recipe is for you!
This Almond Shortbread is deliciously buttery and the crunch of almonds throughout makes it impossible to stop at just one piece!
Looking for more festive treats!?
Our Thermomix Gingerbread, Christmas Hedgehog Slice and Christmas Fudge are just what you need!
Why You're Going To Love This Recipe
What's not to love about a sweet and simple Christmas recipe!?
- Melt In Your Mouth - just like any good shortbread recipe should! Our Thermomix Almond Shortbread melts in your mouth... but with the added crunch of almonds!
- One Bowl Recipe - the Thermomix makes preparing shortbread an absolute breeze.
- Homemade Food Gifts - Our Thermomix Almond Shortbread biscuits make a great gift for teachers, friends and family as well as being the perfect dessert to take along to a Christmas party.
What You Need
Just 6 basic ingredients are required to make our Thermomix Almond Shortbread!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Butter - use salted or unsalted butter and allow it to soften to room temperature before using
- Caster Sugar - also known as superfine sugar
- Rice Flour - is a form of flour made from finely milled rice
- Vanilla Extract - or vanilla essence
- Plain Flour - also known as all purpose flour
- Slivered Almonds - this gives the shortbread a delicious crunch!
Step By Step Instructions
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Mix
Place all of the ingredients into the Thermomix bowl. Mix until combined.
Step 2 - Knead The Dough
Scrape down the sides of the bowl.
Knead the dough (using Interval/kneading function) for 20 seconds.
Note: the mixture will resemble breadcrumbs.
Step 3 - Form Into 2 Balls
Place the dough onto a lightly floured board or bench.
Knead into two round balls.
Wrap the balls in plastic wrap.
Step 4 - Roll & Cut Out Biscuits
Roll out each dough ball to 1cm thick.
Use cookie cutters to cup the dough.
Reform and roll out the remaining dough and repeat.
Step 5 - Bake
Bake in oven for approximately 10-12 minutes or until the edges have started to turn a very light golden colour.
Note: do NOT overcook!
Expert Tips
Follow our tips for the perfect Thermomix Almond Shortbread!
- When making shortbread, it's really important to roll your dough on a cool bench, otherwise the butter will soften too much and make the dough sticky and difficult to work with.
- The cooking time will vary depending on the size of the cookie cutter that you use. I recommend checking your shortbread after 10 minutes and then every 2 minutes after that as it doesn't take long to overcook it.
- Store - in an airtight container at room temperature for up to 10 days.
- Freeze - cooked or oncooked shortbread in an airtight container for up to 3 months.
FAQ
Of course! Simply omit the almonds!
No, it doesnt! However, if you are in a warm climate, it may help to chill the dough for 30 minutes before rolling out and cutting.
Related Recipes
Love making Christmas treats in your Thermomix?
Here's a few more of our most popular Thermomix Christmas recipes:
SHOP OUR THERMOMIX COOKBOOKS
Shop our entire range of Thermomix cookbooks (all hardcopy cookbooks also come with a FREE eBook version emailed to you immediately upon purchase). PLUS get free shipping on all orders over $60!
Thermomix Almond Shortbread
Equipment
- Thermomix
- Rolling Pin
- Cookie cutters
- Oven
Ingredients
- 250 g butter softened
- 125 g caster sugar
- 25 g rice flour
- 1 teaspoon vanilla extract
- 375 g plain flour
- 120 g slivered almonds
Instructions
- Preheat oven to 160 degrees celsius (fan forced) and line two baking tray with baking paper.
- Place all of the ingredients into the Thermomix bowl. Mix for 10 seconds, Speed 6.
- Use the kneading function (Interval/dough function) and mix for a further 20 seconds or until the almond shortbread mixture resembles breadcrumbs.
- Pour the mixture onto your Thermomat or a lightly floured work bench and knead until shortbread dough is smooth.
- Divide the dough into two portions.
- Roll one portion out until it's approximately 1cm thick and use a cookie cutter of your choice to cut out the shapes.
- Repeat until you have used both portions of the almond shortbread mixture.
- Bake in oven for approximately 10-12 minutes or until the edges have started to turn a very light golden colour.
Notes
- When making shortbread, it's really important to roll your dough on a cool bench, otherwise the butter will soften too much and make the dough sticky and difficult to work with.
- The cooking time will vary depending on the size of the cookie cutter that you use. I recommend checking your shortbread after 10 minutes and then every 2 minutes after that as it doesn't take long to overcook it.
- Store - in an airtight container at room temperature for up to 10 days.
- Freeze - cooked or oncooked shortbread in an airtight container for up to 3 months.
Faith says
Looks seriously delicious. I’m going to try to make this for my family. Thank you
Sue says
How is this gluten free?
Lauren Matheson says
You can use gluten free plain flour Sue x