Almond Shortbread

Oxmoor House
2 dozen


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1 cup butter, softened
1 cup sugar
1 egg yolk
1 teaspoon almond extract
2 cups all-purpose flour
1 cup blanched almonds, finely ground


Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk; beat well. Stir in almond extract. Gradually add flour and ground almonds, stirring until well blended.

Press dough into a lightly greased 13- x 9- x 2-inch baking pan. Bake at 325° for 40 minutes or until lightly browned. Cut into 2-inch squares. Cool in pan 10 minutes; remove to wire racks to cool completely.

Created date

February 2010