Almond Shortbread Recipe
Ingredients
| Natural almonds | 2⁄3 Cup (10.67 tbs) (toasted) | |
| Butter | 1 Cup (16 tbs), softened | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Almond extract | 1 Teaspoon | |
| All purpose flour | 2 1⁄4 Cup (36 tbs) | |
| Salt | 1⁄8 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3585 Calories from Fat 2021
% Daily Value*
Total Fat 232 g357.5%
Saturated Fat 119.6 g597.8%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 274 mg11.4%
Total Carbohydrates 336 g112%
Dietary Fiber 19.2 g76.9%
Sugars 105 g
Protein 51 g102.4%
Vitamin A 112.5% Vitamin C
Calcium 34.9% Iron 92.5%
*Based on a 2000 Calorie diet
Directions
Set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Stir in almond extract.
Combine ground almonds, flour, and salt; gradually add to butter mixture, beating at low speed until blended.
Roll dough to 1/2" thickness on a lightly floured surface.
Cut with a 2 1/2" round cutter or Christmas cookie cutter.
Place 2" apart on ungreased baking sheets.
Bake at 275° for 45 minutes.
Cool 2 minutes on baking sheets.
Remove to wire racks to cool.
Chef
