Almond and White Choc Shortbread

Almond and White Choc Shortbread
125g butter, at room temperature
1/2 cup icing sugar
1/2 tsp almond essence
3/4 cup plain flour, sifted
1/4 cup ground almonds
1 tbs cornflour
Pinch of salt
100g white chocolate

Line 2 baking trays.

Beat butter, icing sugar and almond essence until pale and creamy.
Add the flour, ground almonds, cornflour and salt and mix with a spoon until almost combined. Use your hands to form a smooth dough. Cover and place in the fridge for 30 minutes or until firm.
Roll teaspoonsful into balls and pop onto trays. Flatten with your finger and pop back into the fridge for 15-20 minutes to chill.
Preheat oven to 160°C.
Bake in preheated oven, swapping the trays halfway through cooking, for 12-15 minutes or until a light golden colour. Remove and set aside on the trays to cool.

Drizzle with melted white chocolate.