Almond Shortbread Drop



Ingredients:

� 120g (� cup) Bread Mix

� � cup icing Sugar (Gluten
Free)

� 1 large Egg Yolk

� �/₃ cup Almond Meal

� 50g Butter

Optional:

Dash of Vanilla

� Red Current Jelly/Jam

� � cup finely chopped Blanched
Almonds



Method:

Blend together butter,
sugar and egg for about 5 minutes. Add flour then almond meal on a gentle
speed if using an electric mixer. You will see the mixture go from a
breadcrumb consistency to a dough consistency. When it has done that, the
mixture is really to be rolled. If your mixture won�t go to the dough stage
just add a dash of water. Prepare a tray by lining it baking paper. Roll
mixture into balls about 2.5cm in diameter. Press a hole into the centre of
each ball with a floured finger, spoon in a little red current jelly or good
quality jam. I even added some dried fruit which was very successful. Sprinkle
lightly with the blanched almonds. Bake at 160�C for approximately 10-12
minutes, or until browned.



TIPS &
VARIATIONS: For a NUT FREE version,
substitute the almond meal for plain bread mix. You will need to add an extra
egg yolk and a dash of water. Add some orange essence or cr�me de Cafe for a
coffee flavour.

**For a crunchier biscuit leave in
the oven for about 15mins until well browned.



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