Almond Rye Shortbread

Decided to do a bit of baking today. Made some breads (Almonds & Laphroaig, Walnut) and some partially improvised shortbread. The recipe for Almond Rye Shortbread I noticed on the back of a Doves Farm Rye Flour bag (but it’s also available online). As you might notice from the picture I didn’t follow it strictly (partly out of necessity, as I didn’t have any ground almonds, only chopped almonds). Anyway, this is how my end result looks:

Picture of three pieces of Almond Rye Shortbread
Almond Rye Shortbread

Here are the ingredients I used:

  • 125g butter
  • 75g caster sugar
  • 125g Doves Farm Organic Wholemeal Rye Flour
  • 125g chopped almonds (the original recipe is for ground almonds)

And this is how I made it:

  • Preheat oven to 150°C (fan assisted)
  • MIx butter and sugar in a bowl until creamy
  • Mix in flour and chopped almonds
  • Gather it all together into a firm ball of dough
  • Roll dough into a cylinder shape and chill (I actually put mine into the freezer for 30-45 minutes or so)
  • Slice into round biscuit shapes
  • Place on baking rack lined with non-stick baking paper
  • Bake at 150°C (fan assisted) for about 40 minutes

Turned out very nice, taste very nice. The chopped almonds make them quite crunchy. I’ll also make them with ground almonds once I’ve been shopping and bought some ground almonds. I expect they will be a bit smoother then. Either way, I think both ways will be great, I’m happy I tried out the recipe and am sure I will make them again.

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