Belgian Shortbread

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	12 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Lightly toast the flaked almonds in a pan without fat, set aside. Mix the butter with sugar, vanilla sugar and 1 tablespoon water. Work with the mixer for at least 3 minutes. Gradually stir in the flour.
Finally work in the chopped nuts and almonds. Shape the dough into rolls with a diameter of 1.5 cm on a floured work surface and leave to rest in the refrigerator overnight.
On the baking day, preheat the oven to 175 ° C and line a tray with baking paper. Cut the dough rolls into 3 mm thick slices and place them on the baking tray 4 cm apart, press flat and sprinkle with flaked almonds.
Bake the cookies for about 4 minutes. Then immediately cut out the hot cookies with a round cutter, remove them from the tray and let them cool down. Melting on the tongue.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.