Almond Shortbreads
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
14 tbsp
Unsalted Butter (7 ounces)2 tsps
Pure Vanilla Extract1 tsp
Almond Extract1 tsp
Salt (fine)1.5 cups
All-Purpose Flour1 large
Egg White (beaten)Directions:
1
Special equipment: 9-inch tart fluted pan with a removable bottom Preheat oven to 325 degrees F
2
Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand
3
(If there are a couple small chunks of nuts that is fine
4
) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy
5
Add the flour and continue to pulse to make a soft dough
6
Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula
7
Dip the spatula in a little warm water to help smooth and even the surface of the shortbread
8
Cover and freeze until firm, about 20 minutes
9
Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork
10
Generously sprinkle the top of the shortbread with sugar
11
Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan
12
Bake until golden brown and set, about 1 hour and 10 minutes
13
Cool the short bread in the pan on a rack for 10 minutes
14
Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut
15
Cool shortbreads on a rack completely
16
(Alternatively present the shortbread as 1 large cookie
17
Cool the shortbread in the pan completely and remove the tart ring
18
Cut the shortbread into wedges as desired
19
) Serve
20
Store in a tightly sealed container for up to 5 days