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!
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
RECIPE NOTES & TIPS
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.