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