Vegetable pomace is a valuable by-product of juice production and has gained increasing attention in recent years as a potential ingredient for food fortification. This review analyses current trends in the processing of vegetable pomace into flour and its application in the fortification of shortbread-type biscuits. Particular attention is paid to drying and milling methods, as well as to the effects of different vegetable pomace types on the physicochemical properties of the final products. The review is based primarily on studies published over the past decade and draws on data retrieved from the Web of Science, Scopus, and Google Scholar databases. The analysed literature reveals a lack of comprehensive studies addressing the valorisation of vegetable pomace into powdered ingredients with controlled and optimised particle size distribution suitable for biscuit manufacture. In addition, the impact of pomace incorporation on product quality, functional characteristics, and sensory acceptability is discussed.