Almond and Rosemary Shortbread Cookies

1. Preheat the oven to 160ºC/325ºF. Line a baking tray with nonstick paper.
2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy (you can also use a handheld whisk).
3. Add the ground almonds, flour and rosemary and bring together everything with your hands until all the dry ingredients are incorporated.
4. Roll tablespoonfuls of dough into a ball, place on the baking tray and flatten.
5. Bake for 25 minutes until the edges of the cookies are just starting to brown. Remove from the oven and leave on the tray for 10 minutes before transferring to a wire rack to cool.