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    You are in: Home / Recipes / Almond Shortbread Recipe
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    Almond Shortbread

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 10, 2003

      MY DH loves almond anything and this was great! I used more almond extract for his taste and will definitely make again. Thank you!

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    • on December 28, 2011

      Great tasting & so easy to make! I also like the taste of almond so took a tip from one of the other reviews & almost doubled the amount of almond extract! Definitely a winning recipe, the fruits of which I shared during a recent potluck! Thanks for posting this great recipe! [Made & reviewed in the current Let's P-A-R-T-Y! event]

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    • on December 11, 2008

      an ok recipe. I followed the instruction exactly. first , it is not sweet enough. secondly when cutting in warm , it break down. I believe if the almon dis roasted , and sugar added, it could pump to 4.5 star. Thank you for sharing though.

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    • on December 06, 2008

      Absolutely wonderful! I wanted to make some shortbread and had 1/2 cup of almonds, so happily, my recipe search led me to this recipe! Great texture and flavor! I did increase the almond extract to 1 tsp. as suggested by previous reviewers and loved the results. I also very lightly toasted the almonds and cooled before patting on the top of the unbaked shortbread. Probably not needed, but I really like the toasted almond flavor and wasn't sure if the baking time would be enough. Great recipe!

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    • on October 17, 2007

      I didn't have almond extract, so I substituted ground almonds for half of the flour and used about 1/2 teaspoon of powdered vanilla for flavoring. Fantastic! The cookie had a crumbly, sandy texture that I found enchanting. I'd keep using the ground almonds but will continue searching for almond extract here in Barcelona - that will put it over the top!

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    • on April 26, 2007

      these were absolutely delicious! I, too, used 1 tsp. of almond extract which seemed the perfect amount. I also pressed the dough in a pyrex pie dish and cut the shortbread into wedges--- they looked really pretty!

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    • on March 10, 2005

      These are a wonderful shortbread bar. It could not be any simpler and tasty. I did increase the almond to 1 teaspoon because we love almond. The only mistake I made was not doubling the recipe. I will be adding these to my easter deserts. Thank you for sharing this recipe.

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    Nutritional Facts for Almond Shortbread

    Serving Size: 1 (353 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 111.8
     
    Calories from Fat 65
    58%
    Total Fat 7.2 g
    11%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 60.5 mg
    2%
    Total Carbohydrate 10.4 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 3.2 g
    13%
    Protein 1.5 g
    3%

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