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Cooking
Delicate Almond Shortbread Cookies
· 6 servings
Mix the dough
Combine the almond flour with spelt (or wheat) flour, icing sugar and a pinch of salt. Add the egg yolks and softened butter.
Knead and chill
Knead into a smooth, even dough and chill in the fridge overnight (or for at least an hour if you want to bake the same day).
Let the dough soften
About half an hour before baking, take the dough out of the fridge so it can soften slightly.
Divide the dough
Divide the dough into two halves, and roll out the first half on a floured surface to a thickness of about half a centimetre.
Tip for 3D cookie cutters
If you're using patterned 3D cookie cutters like the ones in my photos, dip the cutter in flour first, then press it firmly into the dough so the pattern comes out clearly – it tends to blur a little during baking.
Bake
Bake for about 5-8 minutes at 160°C (take them out as soon as the edges start turning golden).