PREP + COOK TIME 50 MINUTES (+ COOLING) MAKES 45
250g unsalted butter, softened
1 cup (220g) caster sugar
¼ cup (60ml) brandy
¾ cup (60g) flaked almonds, toasted,
2½ cups (375g) plain flour
1½ cups (225g) self-raising flour 2 cups (320g) icing sugar
¼ cup (60ml) orange blossom water 1/3 cup (80ml) water
1 Preheat oven to 180°C/160°C fan. Grease oven three trays; line with baking paper.
2 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add egg and brandy; beat until combined. Transfer mixture to a large bowl. Stir in almonds and sifted flours, in two batches.
3 Turn dough out onto a lightly floured surface; knead gently until smooth. Roll level tablespoons of dough into 8cm lengths. Shape dough into crescent shapes. Place 2.5cm apart on trays.
4 Bake shortbread for 15 minutes or until a biscuit can be pushed gently without breaking.
5 Meanwhile, sift icing sugar into a medium bowl; set aside. Working quickly, transfer hot shortbread to wire racks placed over an oven tray; brush immediately with combined orange blossom water and the water.
6 Sprinkle shortbread, in batches, with icing sugar; turn gently, coating well in sugar. Transfer shortbread to wire racks to cool.