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Almond Shortbread

Southern.Crockpot's picture
<p><a href="http://en.wikipedia.org/wiki/File:Sabl%C3%A9s_au_parmesan_et_au_poivre_vert.jpg">Image Credit</a></p>
Ingredients
  Natural almonds 2⁄3 Cup (10.67 tbs) (toasted)
  Butter 1 Cup (16 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Almond extract 1 Teaspoon
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Salt 1⁄8 Teaspoon
Directions

Place almonds in a food processor; process until finely ground.
Set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Stir in almond extract.
Combine ground almonds, flour, and salt; gradually add to butter mixture, beating at low speed until blended.
Roll dough to 1/2" thickness on a lightly floured surface.
Cut with a 2 1/2" round cutter or Christmas cookie cutter.
Place 2" apart on ungreased baking sheets.
Bake at 275° for 45 minutes.
Cool 2 minutes on baking sheets.
Remove to wire racks to cool.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Almond
Preparation Time: 
5 Minutes

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