Almond Shortbread

Almond Shortbread

I love this variation of classic 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.

Click here for the basic shortbread recipe.

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Nectarine and Burrata Appetizer

This appetizer is just what summer entertaining means to me—easy,  beautiful and using the season's best produce. It just shouts SUMMER!

Medium chop two ripe nectarines and finely chop one seeded jalapeno pepper. Toss together with a splash of olive oil, salt and pepper to taste, and a handful of chopped cilantro. Place on a plate with a good piece of burrata cheese, sprinkle with a half cup of toasted pistachio nuts and serve with crackers or sliced baguette.  Every bite was a combination of cool and sweet, spicy and salty, creamy and crunchy. Divine.