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Almond Shortbread Recipe
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To make almond shorbread you will need
Ingredients
| 2 1/2 | oz | Blanched almonds | | 1 | pound | Unsalted butter; softened | | 1 | pound | icing sugar | | 2 | | Egg yolks | | 3 | tablespoons | Cognac | | 1 | teaspoon | Vanilla extract | | 10 | oz | Plain flour | | 2 3/4 | oz | cornflour | | 1/2 | teaspoons | Baking powder |
Instructions
1. Heat oven to 350'F. Spread almonds in single layer on baking sheet.
Bake, stirring occasionally, until lightly toasted, about 10 minutes.
Remove from oven; cool, then chop coarsely.
2. Beat butter in large bowl of electric mixer on medium-high speed until
very light and fluffy, 5 minutes. Add 3 tablespoons of the icing
sugar; continue beating 3 minutes.
3. Add egg yolks, Cognac and vanilla; beat until smooth. Beat in almonds,
flours and baking powder until mixed well. (If dough is too soft to handle,
add additional flour.)
4. Shape scant tablespoons full of dough between palms into round balls or
crescents. Bake on ungreased baking sheets until set and very pale golden
in color; 15 minutes. Remove cookies to cooling rack.
5. Place remaining icing sugar into sifter. While cookies are
still hot, sift icing sugar over tops. Repeat twice at 20-minutes
intervals.
Enjoy your Almond shortbread with a ncie cup of tea.
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