Cherry Almond Skillet Shortbread Food

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.

SKILLET ALMOND SHORTBREAD

Steps:

• Preheat the oven to 350. Line a 10 inch cast iron pan with aluminum foil and spray the foil w/ cooking spray.
• In a large mixing bowl, stir 1 1/2 cups of 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 w/ the sliced almonds and the remaining 2 tbsp sugar. Bake until slightly brown on top, about 35 minutes. Cool in the skillet. When cool, use the foil to lift the shortbread from the skillet. Remove the foil before serving.

CHERRY ALMOND SHORTBREAD

Steps:

• Cream butter and sugar well in a large bowl.
• Add remaining ingredients.
• Work into butter mixture.
• Shape into 4 rolls about 1 1/2 inches in diameter.
• Put each roll into waxed paper and chill.
• Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.

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.

CHERRY SHORTBREAD HEARTS

Steps:

• Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
• Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
• Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.

ALMOND SHORTBREAD

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.