Yummy Almond Shortbread
Almond Shortbread recipe
Yield
16 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
, sifted |
|
| ¾ | cup |
powdered sugar
sifted |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | cup |
almonds
blanched, ground or finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
, sifted |
|
| 177 | ml |
powdered sugar
sifted |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
|
|
| 5 | ml |
almond extract
|
*
|
| 237 | ml |
almonds
blanched, ground or finely chopped |
|
Directions
BAKE at 325 degrees for 20 to 25 minutes.
MAKES about 2 dozen.
Sift together flour, confectioners' sugar, and salt. Cream butter.
Blend in the dry ingredients; mix thoroughly. Stir in almond extract and ground or finely chopped blanched almonds.
If desired, chill for easier handling. Shape dough into balls, using rounded teaspoonful for each.
Place on ungreased baking sheets; flatten into circles about ½ inch thick.
Bake in slow oven (325 degrees) 20 to 25 minutes until light golden brown.
Remove from baking sheets immediately; cool.
