Italian Shortbread With Almonds and Jam

Recipe by Dona England
READY IN: 55mins


  • 34
    cup unsalted butter, at room temperature
  • 12
    cup sugar
  • 14
    teaspoon almond extract
  • 18
    teaspoon salt
  • 14
    cup apricot jam (I used peach and amaretta jam) or 1/4 cup other not to sweet jam (I used peach and amaretta jam)
  • 13
    cup sliced almonds


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