Caramel almond shortbreads Recipe
Ingredients
250g butter, chopped
1 cup icing sugar
1 teaspoon vanilla essence
100g packet ground almonds
2 cups plain flour
3/4 cup NESTLE Top 'n' Fill Caramel
Caramel almond shortbreads Recipe
Method
Step 1
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Step 2
Using an electric mixer, cream butter, 3/4 cup of sugar and vanilla until pale. Add almonds and flour. Process to form a ball.
Step 3
Knead on a floured surface until smooth. Cut dough in half. Roll each half out to 5mm-thick between 2 sheets of baking paper. Refrigerate 15 minutes, or until firm.
Step 4
Using a 6cm Christmas cutter, cut out biscuits. Place onto prepared trays. Refrigerate for 30 minutes, or until firm. Press remaining dough together and repeat until all dough has been used.
Step 5
Bake for 10 minutes, or until light golden. Stand for 5 minutes. Cool on a wire rack. Sandwich biscuits together with caramel. Dust with remaining icing sugar.
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