Almond Shortbreads Recipe

Ingredients for Almond Shortbreads

• Almonds
• 1/2 cup (100g) granulated sugar, plus 1/4 cup (50g) granulated sugar
• Unsalted Butter
• Pure Vanilla Extract
• Almond Extract
• Fine Salt
• All Purpose Flour
• 1 large egg white

How to Make Almond Shortbreads

1. Preheat oven to 325°F (160°C).
2. In a food processor, combine 1/2 cup (60g) sliced almonds and 1/2 cup (100g) granulated sugar. Pulse until the mixture resembles coarse sand.
3. Add 1 cup (2 sticks) (227g) unsalted butter, softened, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and a pinch of salt. Pulse until the mixture is creamy and well combined.
4. Gradually add 2 cups (250g) all-purpose flour and pulse until a soft dough forms. Do not overmix.
5. Press the dough evenly into a 9-inch tart pan with a removable bottom. Use an offset spatula, dipping it in warm water occasionally for easier spreading.
6. Cover and freeze the tart pan for 20 minutes to firm the dough.
7. Place the tart pan on a baking sheet. Dock the dough all over with a fork.
8. Generously sprinkle the top of the shortbread with 1/4 cup (50g) granulated sugar.
9. In a small bowl, whisk 1 large egg white. Toss 1/4 cup (30g) whole almonds in the egg white to coat.
10. Arrange and press the coated almonds evenly around the edge of the dough in the tart pan.
11. Bake for 1 hour and 10 minutes, or until the shortbread is golden brown and set.
12. Let the shortbread cool in the pan on a wire rack for 10 minutes.
13. Carefully remove the tart ring from the pan. Cut the shortbread into wedges, ensuring each wedge has an almond.
14. Cool completely on a wire rack before serving.
15. Store in an airtight container at room temperature for up to 5 days.