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.
