Ingredients for Almond Shortbreads
- 1/2 cup (60g) sliced almonds, 1/4 cup (30g) whole almonds
- 1/2 cup (100g) granulated sugar, 1/4 cup (50g) granulated sugar for sprinkling
- 1 cup (2 sticks) (227g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 pinch fine salt
- 2 cups (250g) all-purpose flour
- 1 large egg white
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How to Make Almond Shortbreads
- Preheat oven to 325°F (160°C).
- 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.
- 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.
- Gradually add 2 cups (250g) all-purpose flour and pulse until a soft dough forms. Do not overmix.
- 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.
- Cover and freeze the tart pan for 20 minutes to firm the dough.
- Place the tart pan on a baking sheet. Dock the dough all over with a fork.
- Generously sprinkle the top of the shortbread with 1/4 cup (50g) granulated sugar.
- In a small bowl, whisk 1 large egg white. Toss 1/4 cup (30g) whole almonds in the egg white to coat.
- Arrange and press the coated almonds evenly around the edge of the dough in the tart pan.
- Bake for 1 hour and 10 minutes, or until the shortbread is golden brown and set.
- Let the shortbread cool in the pan on a wire rack for 10 minutes.
- Carefully remove the tart ring from the pan. Cut the shortbread into wedges, ensuring each wedge has an almond.
- Cool completely on a wire rack before serving.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
30g
Fat
29g
Carbs
5g
