- 125g softened butter
- 100g caster sugar
- 150g ground almonds
- 2 large eggs – beaten
- 60g plain flour
- Cream the butter and sugar together until creamy and smooth.
- Stir in the almonds then beat in the eggs slowly.
- Then stir in the flour – work by hand in to a dough.
- Cover in cling film and rest in the fridge until needed, allow 15 minutes to soften before rolling.
By Zena Leech-Calton