Almond Shortcake

Preparation info

    • Difficulty


    • Ready in

      50 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. butter or margarine
  • 2 oz. Barbados sugar
  • ½


Cream fat and sugar; add egg yolk, sifted flour and salt. Add the almonds. Knead all together to a stiff dough. Make into a cake as for Shortbread (Scottish) and bake in a warm to cool oven (335°–310° F., Gas 3–2).

The dough may be cut into fingers or other fancy shapes and baked as biscuits.