The shortbread belongs to Christmas and is one of the seven kinds. They can be eaten as they are, or filled with e.g. cream and berries or whipped cream and is used as a dessert.
200 g room temperature butter
250 g mel
100 g almonds peeled and malted
100 g sugar
Crumble butter and flour. Add almonds, eggs and sugar. Work the dough together and let it rest for at least an hour in the fridge.
Spray the shortbread molds with mold grease. Press the dough into the molds. Bake the shortbread in the middle of the oven at 175 degrees for 10-15 minutes, and let them cool slightly in the tins before placing them on a wire rack.
Shortbread is stored in a tight box or in the freezer.
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