Italian Shortbread With Almonds and Jam

Total Time
55mins
Prep
15 mins
Cook
40 mins

I found this recipe on Cookie Journey Blogspot. Originally in "Desserts: Mediterranean Flavors,California Style" by Cindy Mushet. This goes together quickly.

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Ingredients

Nutrition
  • 34 cup unsalted butter, at room temperature
  • 12 cup sugar
  • 14 teaspoon almond extract
  • 1 12 cups unbleached all-purpose flour
  • 18 teaspoon salt
  • 14 cup apricot jam (I used peach and amaretta jam) or 14 cup other not to sweet jam (I used peach and amaretta jam)
  • 13 cup sliced almonds

Directions

  1. Preheat oven to 350°F and set the rack in the middle of the oven.
  2. Have ready a 9-inch ungreased springform pan.
  3. Beat the butter and sugar on medium speed in a stand mixed for 3-4 minutes until very light, scraping down the sides of the bowl and the paddle from time to time.
  4. Add the almond extract and beat on medium speed for 30 more seconds to blend.
  5. In a small bowl whisk together the flour and salt.
  6. Add to the butter mixture and beat on low speed until blended, 30 - 40 seconds. The dough will be stiff.
  7. Remove 1/2 cup of dough and spread it on a small plate in a thin later; place it in the freezer.
  8. Press the remaining dough into the pan evenly - it can be a little higher at the edges, but the center shouldn't be elevated.
  9. Spread the jam evenly over the dough to within an inch of the edge.
  10. Retrieve the remaining dough from the freezer and crumble it over the jam.
  11. Sprinkle the almonds evenly over the top.
  12. Bake the shortbread for 40-50 minutes, or until golden brown.
  13. Remove from the oven and let cool completely on a rack before removing from pan.
  14. Cut the shortbread into serving size triangles.
  15. Freezes well.