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Mincemeat and Almond Shortbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is from Rachel's Favourite Food For Friends by Rachel Allen. I covered the baking shortbread with greaseproof paper half way through, as my oven would have burned the almonds on top. Hope you enjoy it!

This is from Rachel's Favourite Food For Friends by Rachel Allen. I covered the baking shortbread with greaseproof paper half way through, as my oven would have burned the almonds on top. Hope you enjoy it!

Ingredients

Serves: 32

Metric Cups
  • 125 grams caster sugar
  • 250 grams butter (softened)
  • 250 grams plain flour
  • 125 grams ground almonds
  • 300 grams mincemeat
  • 50 grams flaked almonds
  • 4 ounces superfine sugar
  • 9 ounces butter (softened)
  • 9 ounces all-purpose flour
  • 4 ounces almond meal
  • 11 ounces mincemeat
  • 2 ounces slivered almonds

Method

Mincemeat and Almond Shortbread is a community recipe submitted by Kelly-Jane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180 / 350 / gas mark 4.
  • In a processor whizz the sugar, butter, flour and ground almonds until the mixture comes together. Divide the dough in two.
  • Place one half in a flattish round into the freezer. Press the other half into a Swiss roll tin 9 x 13in (23 x 33 cm).
  • Spread the mincemeat out to cover the dough. Take the other half out of the freezer and roll it out between 2 sheets of cling film to cover the mincemeat, trim any extra off.
  • Scatter over the flaked almonds and them press in slightly. Bake for 45-50 minutes. Allow to cool before cutting in squares.
  • Dust with icing sugar if you like.
  • Preheat oven to 180 / 350 / gas mark 4.
  • In a processor whizz the sugar, butter, flour and almond meal until the mixture comes together. Divide the dough in two.
  • Place one half in a flattish round into the freezer. Press the other half into a Swiss roll tin 9 x 13in (23 x 33 cm).
  • Spread the mincemeat out to cover the dough. Take the other half out of the freezer and roll it out between 2 sheets of cling film to cover the mincemeat, trim any extra off.
  • Scatter over the slivered almonds and them press in slightly. Bake for 45-50 minutes. Allow to cool before cutting in squares.
  • Dust with icing sugar if you like.
  • Tell us what you think

    What 1 Other has said

    • Really good, and a nice alternative to mince pies. I also made it with lemon curd instead of mincemeat, the children loved it!

      Posted by Hesdun on 27th December 2014
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