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These Almond Shortbread Fingers take no more than 10 minutes to make and are absolutely delicious! These biscuits simply melt in the mouth and are so easy to make, they will definitely become a new staple in my biscuit tin!
The below recipe is for a small 18x18cm square tin and makes 12 Almond Shortbread Fingers. However, this recipe is extremely simple and you will see the biscuits will be eaten in no time! So you may want to even consider using a bigger tin (like my favourite brownie tin here) and doubling the recipe below!
Crumbly and Melt-in-the-Mouth Biscuits
There isn’t much to say about these Almond Shortbread Fingers apart from that they taste delicious! The semolina in the recipe makes these biscuits super crumbly and the (fairly high) butter content makes them melt as soon as they touch your tongue! Perfect for an afternoon cuppa!
These Almond Shortbread Fingers only take 7 ingredients to make: flour, semolina, ground almonds, caster sugar, butter, a little almond extract and some flaked almonds to finish. All you do is briefly knead the first 6 ingredients together to make a dough, press it into the tin, and then scatter over the flaked almonds. The biscuits are then baked on a low heat for around 30 minutes until lightly golden brown, before you cut them into 12 fingers and scatter over a little extra caster sugar to serve.
More Biscuit Recipes
Who doesn’t like a biscuit with their afternoon cup of tea? No one? Exactly! I have loads of other biscuit recipes on my blog, so go check out some of my favourites listed below:
- Mary Berry’s Viennese Whirls
- Best-ever Chocolate Chip Cookies
- Paul’s Wagon Wheel Biscuits
- Chocolate and Hazelnut Shortbread dipped in Chocolate | Haselnussbrot
- Traditional Scottish Shortbread
- Millionaire’s Shortbread | British Baking Classic
- Love Heart Sandwich Biscuits filled with Cherry Jam
- Chocolate Digestives | British Baking Classic
- Mixed Nut Butter Cookies (Vegan/Dairy-free)
- Maple and Walnut Biscuits
- Gingernut Biscuits | British Baking Classic
- Chocolate Orange Crescents | German Christmas Baking
- Mini Egg Cookies
- Terry’s Chocolate Orange Cookies
- Almond Shortbread Fingers
Almond Shortbread Fingers | Crumbly + Melt-in-the-Mouth
Recipe
Ingredients (makes 12 fingers):
FOR THE BISCUITS:
- 100g plain flour
- 25g semolina
- 25g ground almonds
- ½ tsp almond extract
- 50g caster sugar, plus a little extra for serving
- 100g butter
- 25g flaked almonds
YOU WILL ALSO NEED:
Method:
- Preheat the oven to 160°C/140°C fan and lightly grease the 18cm square cake tin with a little melted butter or baking spray.
- Next, weight the flour, semolina, ground almonds, almond extract, caster sugar and butter into a small bowl. Using your hands, break the butter into pieces, then knead everything together until just combined into a smooth biscuit dough.
- Press the dough into the tin, using the bottom of a glass to gently press down and level the surface. Then scatter over the flaked almonds.
- Bake the Almond Shortbread Fingers in the preheated oven for 30-35 minutes until a light golden-brown colour.
- Remove from the oven and sprinkle a little extra caster sugar over the top. Then cut into 12 fingers while the biscuits are still hot.
- Leave the biscuits to cool in the tin, then carefully lift them out of the tin. Serve immediately or store in an air-tight tin for up to a week (if they even last that long!).
