Easy Vegan Almond Shortbread
For the shortbread:
- 140g (½ cup and 2 tablespoons) Nuttelex, or similar spread
- 70g (⅓ cup) icing sugar
- ½ teaspoon vanilla extract
- 165g (1 ⅓ cups) plain flour
- 150g (1 ½ cups) almond meal
- ¼ teaspoon salt (can skip if spread already contains salt)
- 18 to 24 blanched almonds (one per biscuit, so depends on size of each shortbread)
- Pre-heat the oven to 170°C. Line two large trays with non-stick baking paper.
- Put the Nuttelex and icing sugar into the bowl of a stand mixer fitted with the beater attachment or use hand-held electric beaters and a mixing bowl. Beat on medium speed until smooth and creamy, 2 minutes. Beat in the vanilla. Pause mixing to scrape down the bottom and sides of the bowl. Add the flour, almond meal and salt. Mix on low speed until a soft and sandy dough has just begun to form. Cover the bowl with plastic wrap and set it in the refrigerator to chill for 30 minutes until slightly firm.
- Use a tablespoon to scoop out evenly sized portions of the dough. Roll each into a smooth ball then press a blanched almond firmly into the centre. Divide between the baking trays, leaving a few centimetres apart to allow for spreading.
- Bake for 15 to 18 minutes or until lightly golden brown and fragrant, rotating halfway through baking to ensure even colouring. Meanwhile, sift the icing sugar for dusting into a medium bowl.
- Remove the shortbreads from the oven and allow to cool for five minutes. Roll each in the icing sugar until well coated then return to the baking tray. Once all the shortbreads are coated, coat a second time in the remaining sugar before serving. The cookies will keep for up to five days in an airtight container stored at room temperature. Keep in a cool place out of direct sunlight.
(based on: Easy Almond and Pistachio Shortbread at ABC Life)