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.
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.