Monday, September 6, 2010

Betty's Almond Shortbread

After my first attempt at almond shortbread, I've continued to experiment with the flavor, and now have an almond shortbread recipe that I'll put my name on! 


These have a wonderful texture and flavor.  I use almonds with the skins on, to add a bit of color and texture.  I've also switched up the process, blending dry ingredients first, then adding butter. This recipe is a keeper:

Betty's Almond Shortbread
Pan:  8-inch cast iron skillet
Oven temperature:  300 degrees F

In food processor, finely chop 1/4 c. toasted almonds.
Blend in:
         3/4 c. Ultragrain (white whole wheat) flour
         1/4 c. white rice flour
         1/3 c. powdered sugar
         1/2 t. almond extract
         1/2 c. butter

Process until well-blended.  Pour ingredients onto a sheet of wax paper and knead into a flat disc.  Press into an 8-inch cast iron skillet.  Prick top with toothpick and press fork around edges.

Bake on middle oven rack for 40-42 minutes.  Immediately after removing shortbread from oven, cut into 12 wedges.  Let cool in pan.

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