Preheat the oven to 180C/350F/Gas mark 4
Cream together the butter, essence and sugar until light and fluffy. Beat in the sour cream and apple juice concentrate and transfer the mixture to large bowl. Stir in the almonds and sifted dry ingredients in 2 batches.
Turn the dough onto floured surface, knead gently until smooth. Shape level tablespoons of dough into crescent shapes, place about 3cm apart onto greased baking trays Bake for about 15 minutes or until lightly browned.
Lift the shortbread onto wire racks, brush the hot shortbread with combined rose flower water and water, cover with sifted icing sugar; cool. Makes about 50.
