A great way to use left over potatoes and totally yummy for a breakfast, lunch or dinner!
Almond Shortbread Hearts
These are lovely and crunchy with a hint of spice...and not just for Valentines Day!
- 200gms unsalted butter
- 2/3 cup brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla essence
- 2 cups plain flour
- 1 cup almond meal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 24 almonds
Preheat oven to 170 degrees
Cream the butter and sugar using beaters until light and fluffy
Add the egg yolk and vanilla and beat in well
Add the almond meal and sift in the flour. Stir altogether until well combined
Push the dough together with your hands to form a smooth ball
Put the ball between 2 pieces of baking paper, push down flat with your hands and then roll out until 4mm thick
Use a heart shaped cookie cutter to cut out. Carefully transfer the hearts to a lined over tray
Press an almond into the centre of each heart
Bake biscuits in the over for 10-12 minutes until pale golden. Set aside on the tray to cool
DEVOUR WITH YOUR LOVED ONES!