Sunday, December 9, 2012

How I Made Almond Shortbread (Or I May Never Leave My Kitchen Again)

Oh. My. Hannah.

I saw this Almond Shortbread on an episode of Trisha's Southern Kitchen a couple of weeks ago, and I absolutely had to make it. And it is beyond worth it. Please, for the have to try this.

Almond Shortbread
  • Nonstick cooking spray
  • 1 1/2 cups plus 2 tablespoons sugar
  • 3/4 cup (1 1/2 sticks) butter, melted
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 1/2 cup sliced almonds with skins

Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.

In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

I've never posted a recipe that I hadn't changed up in some way, but this one is so amazing just the way it is. So. Amazing.
Linked up to Petite Hermine


  1. so going to use this recipe! the hubs LOVES shortbread, this is going to be one of our cookie recipes next weekend:) thanks!

  2. This looks so yummy in my tummy!


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