ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
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.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
ALMOND SHORTBREAD
Make and share this Almond Shortbread recipe from Food.com.
Provided by chia2160
Categories Bar Cookie
Time 33m
Yield 16 cookies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 111.9, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.2, Sodium 60.6, Carbohydrate 10.5, Fiber 0.6, Sugar 3.3, Protein 1.6
ALMOND SHORTBREAD COOKIES
Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 7
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.
ALMOND SHORTBREADS
The word "short" in the recipe title is a promise of melt-in-your mouth tenderness. That's the butter doing its job.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 18 wedges
Number Of Ingredients 8
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.
ALMOND SHORTBREAD COOKIES
Make and share this Almond Shortbread Cookies recipe from Food.com.
Provided by Cherylleem
Categories Dessert
Time 1h
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 43.3, Fat 2.8, SaturatedFat 1.6, Cholesterol 6.8, Sodium 18.8, Carbohydrate 4.2, Fiber 0.1, Sugar 1.5, Protein 0.5
ALMOND SHORTBREAD COOKIES
This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!
Provided by Jan Marie
Categories Dessert
Time 24m
Yield 36-48 cookies, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine butter, salt and sugar in mixer with paddle attachment.
- Add ground almonds and mix together.
- Mix into firm dough and form into 1 ¼ inch ball.
- Flatten with fingers.
- Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
- Cool on rack and dust with powdered sugar while still warm.
ALMOND SHORTBREAD COOKIES
Make and share this Almond Shortbread Cookies recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 1h35m
Yield 8 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- Have ready a 6 inch tart pan with a removable bottom.
- In the bowl of your electric mixer cream the butter and sugar until smooth.
- Beat in the vanilla extract.
- In another bowl whisk together the flour, cornstarch, almond meal and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated.
- Press the shortbread dough evenly into the tart pan.
- Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up.
- Using a sharp knife, score the top of the shortbread into 8 even pieces.
- Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
- Place in preheated oven and bake until it is nicely browned, roughly one hour 15 minutes. Transfer shortbread to rack and cool for five minutes before removing from tart pan.
- Place the shortbread round on a cutting board and cut along the score lines into 8 wedges.
- Cool completely on a wire rack.
Nutrition Facts : Calories 195.1, Fat 13.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 38.4, Carbohydrate 16.9, Fiber 0.8, Sugar 6.5, Protein 2
ALMOND SHORTBREAD CRUST
Steps:
- Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.
- Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.
ALMOND SHORTBREAD
I love to have this delicious cookie at Christmas. If you can wait a couple days after baking before you eat them, you will be rewarded with a much richer cookie. Very easy and not at all time consuming!
Provided by mtmissy
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Cream butter, sugar and vanilla.
- With your almonds, either just crush them or you can put them into a blender/food processor to either make very small pieces or ground. its your preference as to how you would like them. mix the almonds with the flour and salt.
- When the butter is creamed, add the flour mix. it will seem crumbley, keep mixing until it comes together.
- When mixed well, separate into 4 equal balls.
- I use a pizza pan because I can do the whole batch on one pan. Lightly grease pan. Take balls and press until about 1/4-inch thick. cut into six pieces (yes, before you bake).
- Bake for 12-14 minutes. You don't want them browned, just set well.
- When they are done, take them out and cut again and put on cooling rack still together. Let cool. Store in tight container. I use ziplock bags.
Nutrition Facts : Calories 80.8, Fat 4.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 58.1, Carbohydrate 8.2, Fiber 0.4, Sugar 2.9, Protein 1.1
ALMOND CARAMEL SHORTBREADS
I don't really know where I got this recipe from, But I've had it hanging around for a while. These are so yummy, my boyfriend asks for them at least once a week. Perfect for a holiday dinner, cookie exchange, or any other party where you want to dazzle your friends/make them love you forever. I sprinkle the top of this with sea salt before I pop it in the oven, I think it adds that little extra something. I've also drizzled it with melted chocolate after they've cooled, but their so rich you really don't need it!
Provided by more snax
Categories Bar Cookie
Time 45m
Yield 32 cookies
Number Of Ingredients 11
Steps:
- For the Shortbread:.
- Preheat your oven to 350.
- prepare a 9" x 13" pan with either flour and butter, or a piece of parchment paper pressed into the pan and up the sides slightly. (I use parchment).
- Cream your butter and sugar together.
- scrape the bowl and add yolks.
- scrape the bowl again, making sure the yolks are mixed in, but don't over mix.
- Add your spices and one cup of flour, mix briefly until just combined, then add your second cup of flour.
- Your dough should be moist and clumpy, dump this into your pan and press to fit in an even layer, with your fingertips. this doesn't have to be perfect.
- Bake for 15-20 min, until just set and lightly browned at edges.
- Prep your ingredience for the caramel as you put the shortbread in the oven.
- Put everything except the almonds into a heavy bottomed sauce pan.
- when you pull the short bread out of the oven, turn the burner on medium, and heat until the mixture is bubbly and starting to brown, stirring fairly constantly. Using a heat resistant spatula is great, so you can scrape along the bottom to prevent burning. this will take 5 min or so from everything melting.
- Turn off the heat and stir in your almonds until evenly coated.
- spread the whole mixture on top of the shortbread and pop it back into the oven for another 15 to 20 minute.
- the mix will bubble in the oven, its done when the caramel starts to turn golden and the almonds at the edges start to toast.
- Let this cool for 20-30 min, then cut with a bench knife or a chefs knife. I like to cut them into triangles, but like brownies, you can go for whatever floats your boat on this end!
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