In the midst of perfecting my Lemon Bars, I've inadvertently perfected my Almond Shortbread.
Now here is the great thing about this recipe, if you prefer another nut, use it in place of almonds and you're on your way to shortbread paradise.
This recipe makes a nice dense, very nutty shortbread that isn't too dry or crumbly.
Your tastes may vary from mine, if so tweak the recipe to suit you.
You'd be well advised to make two or three batches of these as they go fast.
Almond Shortbread
Preheat oven to 375°
2C flour
1.5C almond flour
1/2C powdered sugar
2.25 sticks of softened butter
1t vanilla
.5t salt
Mix well by hand, or cut in with pastry blender
Press into buttered 9x13 baking dish
Bake at 375° till just lightly golden
Let cool and cut into squares
Now here is the great thing about this recipe, if you prefer another nut, use it in place of almonds and you're on your way to shortbread paradise.
This recipe makes a nice dense, very nutty shortbread that isn't too dry or crumbly.
Your tastes may vary from mine, if so tweak the recipe to suit you.
You'd be well advised to make two or three batches of these as they go fast.
Almond Shortbread
Preheat oven to 375°
2C flour
1.5C almond flour
1/2C powdered sugar
2.25 sticks of softened butter
1t vanilla
.5t salt
Mix well by hand, or cut in with pastry blender
Press into buttered 9x13 baking dish
Bake at 375° till just lightly golden
Let cool and cut into squares
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