The best almond shortbread can be baked at home now!
Soak almonds in hot water for 30mins, peel off the skin.Toast them for few mins until brown spots appear here and there.Set aside to cool.
Grind toasted almonds with sugar to a fine powder (as fine as possible).Set aside. In a mixing bowl - add butter.
Beat it , then add almond essence.I used my hand mixer.
Add almond sugar mixture, whisk again then add flour.
Beat it, once the flour starts to come together stop beating..Use a spatula to bring together.Now use your finger tips to make a dough, do not knead.
Cling wrap it and refrigerate atleast for 1 hour. If you want slice and bake cookies, roll into a log and refrigerate.I preferred cut out cookies so rolled between parchment paper.Use any of your favourite cookie cutter.
Cut shapes,carefully separate them.Collect the scrapes then roll over again, repeat until you finish the dough.
Lay parchment paper on the baking tray.Arrange the cookies on it.Bake in preheated oven at 180 deg C for 10-12 mins or until the edges start to brown. It will be soft when taken out, after cooling it becomes crispy so don't be tempted to overbake.