Assortment of shortbread cookies made with the same dough

These shortbread biscuits are not only beautiful but also delicious! A classic shortbread biscuit dough and you play with the decoration to create varieties according to your taste or creativity. .

So, using the same base, I made an assortment of three shortbread cookies: the first with slivered almonds and chocolate, the second with chocolate, almonds, and strawberry jam, and the third with almonds and chocolate. I'll let you choose which one appeals to you most and inspires you to recreate it at home.

With these quantities, I was able to make 70 cookies (I didn't count the ones the kids snatched right out of the oven :)). But you can halve the quantities if you want to make fewer. In any case, they keep for 3 weeks in an airtight container or 3 months in the freezer.

Approximately 70 cookies. Preparation: 30 min. Resting time: 30 min. Baking time: 20 min.

• 500 g of flour
• 250g of softened butter
• 250g of icing sugar
• 2 sachets of vanilla sugar
• 1 egg

For decoration:

• 200g of almonds
• 100g of icing sugar
• 2 egg whites 
• 1 tbsp of cocoa powder
• jam
• 150g of chocolate

Preparation :

In the bowl of a food processor, combine the butter, icing sugar, and vanilla sugar. Cream the butter using the paddle attachment or by hand until light and fluffy.

Add the egg and continue to mix well, then gradually incorporate the flour.

Incorporate the flour and mix until you obtain a smooth dough; do not overwork the dough to avoid it becoming tough.

Form into a ball and chill for 30 minutes, having first wrapped it in cling film.

Divide the dough in half and then roll it out on parchment paper to make it easier to transfer to the baking tray.

Cut out the dough using the cookie cutter of your choice.

For square shapes Brush every other biscuit with egg white and sprinkle with flaked almonds, then bake at 180° for 15 to 20 minutes.

Let them cool completely, then stick them together in pairs with melted chocolate.

For round biscuitsPrepare a mixture of almonds, icing sugar and egg white (add a tablespoon of cocoa powder if you want to make them chocolate)

Pipe this mixture and start decorating your biscuits by placing circles with this almond mixture on top.

Bake at 180°C for 15 to 20 minutes.

Once they come out of the oven, let them cool, then sprinkle them with icing sugar and top them with jam or melted chocolate.