Almond Shorbread Cookies








Almond Shrotbread

125 g softened butter

125 gr confectioners' sugar

zest of one lemon

1 egg

125 gr potato starch

150 g flour (all purpose)

½ tsp baking powder

150 g ground almonds

Glaze (optional)

300 g confectioners' sugar

4 to 5 tbsp lemon juice

150 g walnuts (halves)



Mix all the ingredients to form a coherent ball of dough. Let it rest in the fridge dor about 30 minutes. 

Preheat the oven to 180°C.

Roll the dough to about 0,5 cm thickness and cut out your shapes. Traditionally, they should be circles, but don't hesitate to make whatever shape you have in mind. 

In a large bowl, prepare the glaze by gradually mixing the lemon juice into your sugar. You are looking for a consistency that won't run off your cookies. After you glaze them, decorate by using your walnuts. Let the cookies set and enjoy.

18.12.2019 |

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