Place all the dry ingredients in a large bowl (putting 1 tsp of the sugar to one side). Cut in the butter, then rub it in between fingers until most of the buttery lumps have disappeared.
120 g ground almonds, 120 g wholemeal rye flour, 160 g unsalted butter, 80 g golden caster sugar, 3 cardamom pods, 1 pinch salt
Bring the mixture together into a ball and then press into an 20 cm (8") greased tin.
Bake in the centre of the oven at 180℃ (350℉, Gas 4) for 20 minutes.
Cut into 8 triangles, then sprinkle the reserved tsp of sugar over the top.
Whisky Raspberry Cream
Whisk the double cream and whisky until just holding its shape.
200 ml double cream (heavy cream), 1 tbsp whisky
Roughly mash in the raspberries, saving a few for decoration.
1 punnet fresh raspberries
Serve on top or beside the shortbread.
Notes
You can use bought ground almonds, but you'll get a tastier and more interesting shortbread if you grind your own.This makes 8 large pieces, so it could easily be cut into 10 or even 12 pieces for something a little more modest.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.