Almond Shortbread

Submitted by chia2160

"A light finale to a big dinner, this is too easy and tasty not to make."

 

• Ready In: 33mins
• Ingredients: 7
• Yields: 16 cookies

ingredients

• 1⁄2 cup butter, softened
• 1⁄4 cup sugar
• 1⁄2 teaspoon almond extract
• 1 pinch salt
• 1 cup flour, plus
• 2 tablespoons flour
• 1⁄2 cup sliced almonds

directions

1. Preheat oven to 350°F.
2. With mixer beat butter and sugar until creamy.
3. Beat in almond extract and salt.
4. Mix in flour and blend into a soft dough by hand.
5. Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
6. Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.

Reviews

[Kikimony]

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

 

[Sydney Mike]

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]

 

[tjif6756]

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.

 

[carolinajewel]

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!

 

[Artichoke gal]

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!