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

    Almond Shortbreads. Photo by Engrossed

    1/2 Photos of Almond Shortbreads

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Annacia's Note:

    Pair these rich shortbreads with a cordial for an elegant holiday toast.

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    Units: US | Metric

    • 1/2 cup almonds, raw with skins, plus about 18 whole almonds for decorating
    • 2/3 cup sugar, plus more for top
    • 14 tablespoons unsalted butter, softened, cut into pieces (7 ounces, 1 3/4 sticks)
    • 2 teaspoons pure vanilla extract
    • 1/4 teaspoon almond extract
    • 1/2 teaspoon fine salt
    • 1 1/2 cups all-purpose flour
    • 1 large egg white, beaten


    1. 1
      Preheat oven to 325 degrees F.
    2. 2
      Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
    3. 3
      Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
    4. 4
      Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
    5. 5
      Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.).
    6. 6
      Serve. Store in a tightly sealed container for up to 5 days.

    Ratings & Reviews:

    • on December 28, 2006


      Very nice! They're kinda crunchy and chewy at the same time. They're buttery, sweet and almondy...kinda like a chinese almond cookie but better. I used my blender to grind the nuts and sugar, then I mixed it all with my hand mixer. It was very easy to press into my tart pan and I put it in the freezer while I made something else. It came out of the pan easily and cut very nicely. Thank you for the keeper recipe Annacia. Made for Holiday Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2006


      These are so rich and buttery and very pretty on the cookie tray! Made for 1st Annual Holiday Tag Game. Thank you for posting Annacia.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Almond Shortbreads

    Serving Size: 1 (35 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 171.1
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 5.8 g
    Cholesterol 23.7 mg
    Sodium 82.1 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 0.7 g
    Sugars 7.7 g
    Protein 2.2 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

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