Buttery Almond Shortbread
Almond Shortbread recipe
Yield
24 servingsPrep
25 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
blanched |
*
|
| 1 | pound |
butter
softened |
|
| 1 | pound |
powdered sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 3 | tablespoons |
cognac
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
cake flour
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
blanched |
*
|
| 453.6 | g |
butter
softened |
|
| 453.6 | g |
powdered sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 45 | ml |
cognac
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
cake flour
|
|
| 2.5 | ml |
baking powder
|
|
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.
