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Buttery Almond Shortbread

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Buttery Almond Shortbread

Almond Shortbread recipe

 

Yield

24 servings

Prep

25 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup almonds
blanched
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1 pound butter
softened
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1 pound powdered sugar
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2 each egg yolks
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3 tablespoons cognac
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1 teaspoon vanilla extract
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3 cups cake flour
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½ teaspoon baking powder
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Ingredients

Amount Measure Ingredient Features
118 ml almonds
blanched
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453.6 g butter
softened
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453.6 g powdered sugar
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2 each egg yolks
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45 ml cognac
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5 ml vanilla extract
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7.1E+2 ml cake flour
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2.5 ml baking powder
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Directions

Heat oven to 350℉ (180℃). Spread almonds in single layer onbaking sheet.

Bake, stirring occasionally, until lightly toasted, about 10 minutes.

Remove from oven; cool, then chop coarsely.

Beat butter in large bowl of electric mixer on medium-high.

Add 3 tablespoons of the confectioners' sugar; continue beating 3 minutes.

Add egg yolks, Cognac and vanilla; beat until smooth. Beat in almonds, flour and baking powder until mixed well.

Shape scant tablespoons full of dough between palms into round balls or crescents.

Bake on ungreased baking sheets until set and very pale golden in color; 15 minutes.

Remove shortbreads to cooling rack.

Place remaining confectioners' sugar into sifter. While cookies are still hot, sift confectioners' sugar over tops.

Serve with fresh berries and cream if desired.



* not incl. in nutrient facts Arrow up button

Comments


PJCL

TRIED OUT AND WAS TRULY DELIGHTED WITH THE RESULTS!!!!!

 

 

Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 27750% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 110mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 9% Vitamin C 0%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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