Orange, Almond and Rosewater Shortbread


I took inspiration for these yummy biscuits from the Greek biscuits 'Kourabiethes'. They are nutty and sweet with a citrus-floral flavour that is to die for. They were easy to make as I whipped them up in the food processor and rested them in the freezer for 5 minutes before baking (usually shortbread needs to rest for a while in the fridge but I was under a time crunch).

You will need... (makes about 30 biscuits)
250gr unsalted butter, cold and roughly cubed
160gr caster sugar
1 cup of natural almonds
2 cups plain flour
1/2 tsp baking powder
2 tsp rosewater
zest of one orange

Method...
1. Preheat oven to 200 degrees celsius. Line two large baking trays with greaseproof paper. Place the whole almonds on one tray, and toast in the oven for 5 minutes or until you can start to smell them roasting. Remove the almonds from the oven and transfer to a food processor. Keep the tray lined and set aside for when you want to bake your biscuits (this will minimise washing up!).
2. Pulse the almonds in the food processor until they look like the image below, you don't want it powered as the almonds give the biscuits a nice texture. Transfer the almonds to a bowl or container to cool while you work on the biscuit dough.

3. Place the butter and sugar in the food processor (again, I didn't wash the processor before doing this as I had time constraints, and hey, nuts are going in the mix anyway!) pulse on high until the butter and sugar come together in a smooth, creamy mixture. Add the orange zest and rosewater, pulse to combine.

4. Check the almonds have cooled, if not pop them in the fridge for a couple of minutes to quickly lower the temperature. Sift the flour with the baking powder and then add to the butter and sugar in the food processor. Add the cooled almonds then process again, in short, quick pulses until the dough just starts to form.
5. Flour your hands and remove the dough from the processor. Do not work, or knead the dough but use floured hands to quickly roll tablespoon-sized balls of dough, place them onto the lined trays around 1.5 inches apart (they will spread slightly) and use your hands to work into a crescent shape, or alternately just lightly press them with your hands to flatten into thick discs.
6. Place the trays in the freezer for 5 minutes, or if you don't have freezer space, pop in the fridge for half an hour.
7. Once rested, bake in a hot oven for 10-15 minutes until golden. Remove and allow to cool completely on the tray before transferring to a plate to dust with icing sugar and serve.

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