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Almond Shortbread

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  Butter stick 4 Ounce, softened (1 Stick)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Almond extract 1⁄2 Teaspoon
  Vanilla extract 1⁄4 Teaspoon
  Flour 1 Cup (16 tbs)
  Ground toasted almonds 10 Tablespoon
  Salt 1⁄4 Teaspoon

1. Preheat oven to 325°F. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in almond extract and vanilla.
2. Add flour, 1/2 cup ground almonds, and salt and mix until blended. Divide dough in half. Press each half evenly over bottom of a 9-inch pie pan, crimp edges, and prick all over with a fork. Using a knife, cut into 8 wedges each. Sprinkle remaining almonds over dough.
3. Bake 20 to 25 minutes, until pale golden, not brown. Let cool in pan 5 minutes, then recut into wedges, transfer to a wire rack, and let cool completely.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1710 Calories from Fat 981

% Daily Value*

Total Fat 111 g170.4%

Saturated Fat 30.7 g153.5%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 534.9 mg22.3%

Total Carbohydrates 154 g51.4%

Dietary Fiber 5.8 g23.1%

Sugars 55.6 g

Protein 22 g44.8%

Vitamin A 81.1% Vitamin C 0.19%

Calcium 9.8% Iron 35%

*Based on a 2000 Calorie diet

Almond Shortbread Recipe