Almond Streusel Shortbread Food

ALMOND SHORTBREADS

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 I

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.

SKILLET ALMOND SHORTBREAD

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.

VEGAN AND GLUTEN-FREE FRUIT AND ALMOND SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F and grease an 8-inch or 9-inch square pan.
• With a hand or stand mixer, beat the vegan butter and sugar until light and fluffy. Add the vanilla and almond extracts.
• In a medium bowl, mix the flours, starch, and salt.
• Add the dry ingredients to the "butter" mixture and mix until just incorporated.
• Press two-thirds of the dough into the pan and bake for about 10 minutes, or until the crust is pale light brown. Remove it from the oven.
• When the pan has cooled enough to handle, spread the preserves evenly over the crust.
• Break the remaining dough into little tiny pieces and drop them evenly over the jam. Top with the almonds.
• Bake for another 25 to 30 minutes, or until the top is a nice golden brown.
• Cut into bars and serve immediately, while still warm, or store them in the refrigerator.

ALMOND SHORTBREAD COOKIES

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 STREUSEL SHORTBREAD

Steps:

• Preheat oven to 325°F.
• STREUSEL: Combine the brown sugar, flour, wheat germ, and cinnamon in a bowl.
• Cut in the butter to form crumbs.
• Add sliced almonds; cut in until evenly distributed.
• SHORTBREAD: Cream the butter and brown sugar until creamy.
• Add almond extract; blend well.
• In a small bowl, combine the flour, wheat germ, and almonds; add to butter mixture in two parts.
• Mix well.
• Divide dough in half; pat each half into an 8" circle on ungreased cookie sheets.
• Spoon the steusel over the shortbread, pressing it in with your fingers.
• Cut each circle into 12 wedges; separate them slightly.
• Bake 18-20 minutes, or until lightly browned.
• Cool for 3 minutes on the cookie sheets; remove cookies to wire racks and cool completely.

ALMOND SHORTBREAD

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