Recipe & Styling Mari Loewen, Photography Ross Cornish

Recipe & Styling Mari Loewen, Photography Ross Cornish

My Mother's toasted almond shortbread2
  • Duration
  • Cook Time
  • Prep Time
  • Makes 12.Servings


  • 1/2 cup cornstarch
  • 1/2 cup icing sugar
  • 1 cup allpurpose flour
  • 3/4 cup butter, room temperature
  • 1/2 cup toasted almonds, crushed
  • 1/2 cup sugar mixed with ½ teaspoon cinnamon


Preheat oven to 350°F.

Place sliced almonds on parchment-lined cookie sheet and bake for 3 to 5 minutes, or until golden. Remove from oven, cool, and crush by pressing with rolling pin.

Sift together cornstarch, icing sugar, flour, and almonds. With wooden spoon, blend in butter until soft, smooth dough forms. Cover with plastic wrap and chill in fridge for 30 minutes.

Remove dough and roll out to 1/4-inch thickness, cut into shapes with cookie cutter, and place 1 1/2 inches apart on parchment-lined cookie sheet. Reduce oven temperature to 300°F and bake for 15 to 20 minutes, or until edges are lightly browned.

Remove cookies from oven and immediately sprinkle with cinnamon sugar; let set for a few minutes before transferring to cooling rack.