Orange Almond Semolina Shortbread Squares

Steps

1. Preheat the oven to 325°F (165°C) and line an 8-inch square pan with parchment, leaving an overhang.
2. Divide the almonds: set aside half for the topping and finely chop the remaining half for the dough.
3. In a bowl, whisk the all-purpose flour, semolina flour, cardamom, salt and the finely chopped half of the almonds.
4. In a large bowl, beat the butter and powdered sugar until pale and creamy, about 3 minutes, then beat in the orange juice and vanilla.
5. Add the dry mixture to the butter mixture and mix on low just until a soft, crumbly dough comes together.
6. Press the dough evenly into the pan, prick all over with a fork, then scatter the reserved half of the almonds on top, press them in lightly, and sprinkle evenly with the granulated sugar.
7. Bake 35–40 minutes, until the edges are light golden and the almonds are toasted.
8. While still warm, cut into 12 squares with a sharp knife, then cool completely in the pan, about 45 minutes, before lifting out by the parchment and separating.