almond crescent shortbreads
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almond crescent shortbreads
  • 300g butter, softened
  • ¼ cup (55g) caster (superfine) sugar
  • 150g blanched almonds, roughly chopped
  • 2½ cups (375g) plain (all-purpose) flour, sifted
  • 1 tablespoon finely grated lemon rind
  • icing (confectioner’s) sugar, for dusting