Almond Shortbread Recipes

Steps:

• Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
• Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
• Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
• Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

Steps:

• In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
• Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

Steps:

• In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
• Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Steps:

• 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.

Steps:

• Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
• To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
• Cut the shortbread into shards and serve with the possets and little spoons.

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
• Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
• Bake until cookies are dry to the touch, 15 to 17 minutes. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.

Steps:

• Preheat oven to 350°F.
• With mixer beat butter and sugar until creamy.
• Beat in almond extract and salt.
• Mix in flour and blend into a soft dough by hand.
• Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
• Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
• Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

Steps:

• Sift flours and icing sugar.
• Rub in butter using fingertips till mixture resembles dried bread crumbs.
• Press together and knead gently.
• Roll out to 1cm thickness and cut out shapes.
• Bake in 160 degrees celsius oven for 25-30 minutes till light golden colour.

Steps:

• Preheat oven to 325 degree F.
• In a medium mixing bowl, combine flour and brown sugar.
• Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling.
• Stir in almonds and toffee pieces. Form the mixture into a ball and knead gently until smooth.
• On a lightly floured surface, roll dough to a 1/4-inch thickness.
• Cut dough using a 1-1/4- to 1-1/2-inch scalloped or round cutter.
• Reroll dough as needed.
• Place rounds 1 inch apart on an ungreased cookie sheet.
• Sprinkle with coarse sugar.
• Bake in preheated oven for 10 to 12 minutes or until bottoms just start to brown and edges are firm.
• Transfer cookies to a wire rack and let cool.

Steps:

• Combine flour, brown sugar, butter, and almond in bowl with pastry blender until forms dough.
• Roll dough to 1/8th inch thickness on lightly floured surface.
• Cut with cookie cutter or knife.
• Place on ungreased sheet and gently press almond sliver in center for garnish.
• Bake in preheated 350 degree oven until just set & lightly golden. 6-8 minutes.
• Time of baking and quantity varies with size of cookie cutters.
• I get 6 dozen or more with a 2X2 cookie size.

Steps:

• Pre-heat oven to 180C (Gas Mark 4)
• Mix Flour and Caster Sugar in a bowl
• Rub in the Butter/Margarine until the mixture resembles fine bread crumbs.
• Add the Ground Almond
• Press mixture into a baking tray
• Bake in the preheated oven for about 20 minutes or until firm to the touch and very lightly brown
• Cool in the tin

Steps:

• Preheat oven to 375°F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and cornstarch. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes.
• Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan. (Can be prepared 1 day ahead. Cover; store at room temperature.)