Baking weather is here! My favorite never-fail go-to cookie recipe is the classic shortbread. Today's variation has the addition of almonds: almond flour, almond extract, and sliced almonds. I served it for guests this weekend and everyone raved and asked for the recipe. It's also a good one for baking with children. My two year old grandson had a lot of fun helping me with this batch. He helped me scoop, level off, count and mix. He was also in charge of patting the shortbread into the pan, pricking it with a fork, and sprinkling the sugar. He also helped me eat them!
These are perfectly crumbly, buttery, and not-too-sweet with a lovely almond flavor. Add this one to your Christmas cookie repertoire, you'll be so glad you did, especially if you are pressed for time because this one is a quickie! It is easily doubled.
Almond Shortbread
10 tablespoons butter, softened
1/3 cup granulated sugar (plus 2 tablespoons)1/4 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup all-purpose flour
1/2 cup almond meal or almond flour
1/2 cup sliced almonds
Preheat oven to 325 F.
Prepare an 8-9 inch square or round pan by spraying with cooking spray. If the pan does not have a removable bottom, cut a piece of parchment paper to fit pan and spray with cooking spray.
In a mixer bowl beat butter, 1/3 cup sugar, salt, vanilla and almond extracts until fluffy. Mix in flours, then sliced almonds. Press into a buttered and floured 8" round cake tin or 8" sq. pan and sprinkle with additional 2 tablespoons sugar. Pierce all over with fork tines. Bake at 325 degrees for 40-45 minutes or until lightly browned. Let cool on rack for 20 minutes. Remove from pan and while it is still warm, cut into wedges or squares. Yields 16 2" squares.
- November 09, 2019
- 3 Comments
