Buttery Shortbread with Almonds

250g butter, chopped
1/4 cup (35g) rice flour
1 3/4cups (260g) plain flour
2/3 cup (110g) icing sugar mixture
1 egg white, beaten lightly
3/4 cup (60g) flaked almonds

Grease 2 20cm round sandwich cake pans.
Process butter, flours & icing sugar until forms a ball. Knead gently on floured surface until smooth.
Press half of dough into prepared pans; smooth tops. Mark each round into 8 wedges, pr*ck with fork, brush with egg white. Overlap almonds in rows on each wedge. Bake in moderately slow oven for about 45 mins ot until browned lightly. Cut where marked while warm; stand in pan to cool.