7 pieces of shortbread toppoed with flaked almonds are on a wire tray next to a small bag of flaked almonds

Grandma’s Almond Shortbread – A Simple Recipe

This year I’ve decided to get back to exploring some more of my Grandma’s recipe book. Now I’ve already had to hit google numerous times to try and work out what some ingredients are as the recipes are 60 years old, so I thought I’d start with a simple one. The humble shortbread (with an almond twist).

Shortbread is an oldie but a goodie and one that takes a little time (to rest) but is super easy for all levels of home bakers (and newbie bakers).

I’ve popped an easy print recipe below and if you want to try any of my Grandma’s other bakes after baking the Almond Shortbread, you’ll find further links at the bottom of the page.

Grandma’s Almond Shortbread

Prep Time 10 mins
Cook Time 15 mins
Resting Time 30 mins
Total Time 55 mins
Course Dessert
Cuisine Other
Servings 12 slices


  • 180 g Plain Flour
  • 60 g Icing Sugar
  • 120 g Unsalted Butter at room temperature
  • 30 g Flaked Almonds
  • Milk for brushing before baking


  • Mix the flour and icing sugar in a bowl.
  • Rub the butter into the flour and sugar until it starts to form together in a dough.
  • Wrap the dough in clingfilm and place in the fridge to rest for 30-60 minutes. Pre-heat the oven to 170 degrees C (150 degrees C for fan ovens).
  • Roll the dough out to approximately 1 1/2 cm thick.
  • Using a knife, cut the shortbread into 9-12 small rectangles.
  • Place the shortbread onto a baking tray lined with baking paper.
  • Brush the top of the shortbread with a small amount of milk.
  • Add flaked almonds to the top of the shortbread (you may need to press these down a little).
  • Bake in the oven for between 15 and 20 minutes (until pale golden in colour).
  • Remove from the oven and allow to cool on a wire tray for approximately 30 minutes.
Keyword shortbread, simple
7 pieces of shortbread toppoed with flaked almonds are on a wire tray next to a small bag of flaked almonds


  • If you’re not keen on almonds, why not try varying with a different type of nut.
  • If you have a nut allergy, you can always completely leave the topping out.
  • Dipping shortbread in chocolate is a great way to add in some extra flavour. I ususally half dip mine in melted milk chocolate but you could also use white and dark.
  • If you have caster sugar but not icing sugar in your cuboards, you can use this as a substitute.

Other Recipes

If you’d like to try some more of my Grandma’s recipes, simply click the links below: