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Shortbread Almond Florentines Recipe
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Cornstarch||3⁄4 Cup (12 tbs)|
|Apricot preserves/Seedless raspberry preserves/ jam melted||12 Ounce (1 Jar)|
|Sliced almonds||5 Ounce|
Serving size: Complete recipe
Calories 4670 Calories from Fat 618
% Daily Value*
Total Fat 74 g113.5%
Saturated Fat 5.9 g29.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 503.5 mg21%
Total Carbohydrates 953 g317.8%
Dietary Fiber 28.4 g113.7%
Sugars 486.3 g
Protein 69 g138.2%
Vitamin A 36% Vitamin C 180%
Calcium 43.6% Iron 129.1%
*Based on a 2000 Calorie diet
Line a 15 1/2 X 10 1/2 X 1-inch jelly-roll pan with heavy-duty foil, leaving 2 inches overhanging on each short end.
Grease the foil.
Place butter in a 4-cup microwavesafe measuring cup, cover with a paper towel, and microwave on high (100%) for 1 to 3 minutes, or until melted.
Meanwhile in a food processor with the metal blade, pulse sugar, flour, cornstarch, and salt until mixed.
With motor running, pour melted butter through feed tube and process until combined.
Pat dough evenly into pan.
Cover with a sheet of foil or wax paper and roll with a rolling pin to form an even layer.
To Bake and Top: Bake for 25 to 30 minutes, or until pale golden.
Remove from oven and spread with melted preserves.
Sprinkle evenly with almonds, pressing them gently into the preserves.
Bake for 20 to 30 minutes more, or until jam is bubbling and edges are golden.
Remove from oven and cool 20 minutes.
Using foil as handles, lift out and place on work surface.
While still warm, cut into five 3-inch strips, then cut each lengthwise into 1/2- to 3/4-inch bars.
Cool on foil until firm.
(Cookies may be stored in an airtight container for several days or frozen.)