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Almond Wedges

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  Pastry flour 2 Cup (32 tbs) (cake flour)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sweet butter 1⁄2 Cup (8 tbs), softened
  Shortening 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Lightly packed brown sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Almond extract 1 Teaspoon
  Chopped blanched almonds 1 Cup (16 tbs)

1. Preheat oven to 325°F (160°C).
2. Lightly oil two 9-inch (23-cm) pie plates.
3. Combine flour, baking powder, soda and salt.
4. In large bowl, cream butter, shortening and sugars until light and fluffy. Add egg and almond extract; beat well. Stir in dry ingredients until well-blended.
5. Press half of dough into each pie plate. Divide chopped almonds evenly and sprinkle over top of dough. Bake in oven 20 to 25 minutes, until golden brown. Let cool 3 minutes. Cut each pan into 12 wedges. Let cool completely.

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