I love almond shortbread (also known as Greek Shortbread, but most other European cultures also have a version of this recipe) but I’ve never tried making them gluten free. At the gluten free show there was a stand promoting Lupin Flour and they had some shortbread – it was divine so I’ll have to give it a go. Below is the recipe from Irwin Valley Lupin Flour and you can order the flour online, unfortunately it looks like there are not yet any stockists in Victoria.
10 – 15 minutes
- 250g unsalted butter, softened
- Â½ cup pure icing sugar
- 1 egg yolk
- Â¾ cupÂ blanched, slivered almonds
- 15mL ouzoÂ (plus extra for topping)
- Flour mix (240g plain flour & 60g Irwin Valley Lupin Flour)
- Toast almonds under griller until light golden brown. Allow to cool.
- Preheat oven to 180Â°C (conventional heat).
- Cream butter & sugar until white in colour.
- Add egg yolks & mix well.
- Stir in almonds & ouzo.
- Fold in 2/3 of the flour mix. Continue to add flour only until mixture forms a slightly sticky dough.
- Roll out dough on lightly floured benchtop into strips approx. 8cm wide.
- Using a suitably sized glass or small bowl, cut strips into crescent-shaped pieces.
- Place on a baking tray (lightly greased or use baking paper).
- Bake until pale golden brown.
- While still hot, sprinkle liberally with extra ouzo, then dust with icing sugar.
- When cool, store in an airtight container, covering with extra icing sugar. Stays fresh for up to 4 weeks.
Notes & tips
- Sprinkle with rosewater in place of ouzo.