Beat butter and sugar until mixed well but not light and fluffy. Add almond meal and mix to combine. Stir through beaten egg and then fold through flour and nutmeg until just blended.

Roll between two sheets of baking paper to a one-centimetre thickness. Chill for one hour or overnight.

Preheat oven to 150C. Make a template and cut shortbread into pumpkin shapes. Bake until cooked through and just starting to colour, about 20 minutes depending on the size of your shortbread. Cool on a rack.

Whisk egg white in a mixer and add icing sugar one tablespoon at a time until all incorporated. Use food colouring to create orange- and green-coloured icing. Spread shortbread with orange icing and pipe on green detail.