Cherry & Almond Shortbread Biscuits

Sarah L Samuels
Mar 30, 2022
2 min read

Updated: Jul 22

This is another variation of my popular shortbread recipe. As a huge fan of Bakewell tart I decided to do a version with these flavours and I am not sure why it took me this long!

I have used dried cherries in this recipe as dried fruits work so well in shortbread. I also added some blanched almonds into the dough for a bit of texture.

If you like anything Bakewell flavoured you will definitely enjoy these shortbread biscuits and they go so well with a cuppa anytime of the day.

Shortbread has a lot of butter in the recipe as this is what gives it melt in the mouth texture. It is well worth buying a good quality butter for this recipe as it really does make a difference.

Jump to recipe

Start by lining two baking trays with baking parchment.

Then in a stand mixer cream the butter and sugar until light and fluffy.

Add the flour, cornflour and almond extract gradually to the butter mixture until it comes together as a soft dough.

Add the dried cherries and almonds then mix again until fully incorporated.

On a floured surface roll the dough out to ½cm thickness and cut out into shapes (approx 18 biscuits). I used a 5cm round cutter.

Place the biscuits onto the prepared trays and add a blanched almond to each biscuit. Chill in the fridge for about 30 minutes.

Preheat oven to 180 degrees centigrade (160 fan) then take the biscuits out of the fridge and bake for 15-20 minutes. Remove from oven and sprinkle with some extra caster sugar. Leave to cool slightly on the trays then transfer to a baking tray.

Cherry & Almond Shortbread

Sarah’s servings: 18

Sarah’s skill: Easy

Baking time: 15-20 minutes

INGREDIENTS

200g unsalted butter, softened

100g caster sugar

200g plain flour

85g cornflour

1 ½ tsp almond extract

75g dried cherries

75g blanched almonds, roughly chopped

18 blanched almonds & extra caster sugar for decoration.

METHOD

Line two baking trays with baking parchment.
In a stand mixer cream the butter and sugar until light and fluffy.
Add the flour, cornflour and almond extract gradually to the butter mixture until it comes together as a soft dough.
Add the dried cherries and almonds then mix again until fully incorporated.
On a floured surface roll the dough out to ½cm thickness and cut out into 5cm rounds shapes (approx 18 biscuits).
Place the biscuits onto the prepared trays and add a blanched almond to each biscuit. Then chill in the fridge for at least 30 minutes.
Preheat oven to 180°C (160°C fan). Bake for 15-20 minutes.
Remove from oven and sprinkle with some extra caster sugar.
Leave to cool for 10 minutes on the trays then transfer to a wire cooling rack to cool completely.