Ingrédients pour Almond Poppy Seed Shortbread
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) softened unsalted butter
- ½ cup granulated sugar
- 2 tablespoons poppy seeds
- 1 teaspoon almond extract
- 4 ounces cream cheese
- Sliced almonds, for garnish
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Comment préparer Almond Poppy Seed Shortbread
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ½ cup granulated sugar, and 4 ounces cream cheese until light and fluffy.
- Add 1 teaspoon almond extract and 2 tablespoons poppy seeds; mix well to combine.
- Gradually add 2 ½ cups all-purpose flour, mixing until a dough forms. Be careful not to overmix.
- Roll the dough into 1-inch balls. Place them on ungreased baking sheets.
- Gently press down on each ball with the palm of your hand to flatten to your desired thickness (about ½ inch).
- Place a sliced almond on top of each cookie for a beautiful garnish.
- Bake for 15-18 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
57g
Fat
70g
Carbs
12g
