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–+ servings

Almond Shortbreads

Gastro-PubNutsOvenSweet
Time :1 hour 20 minutes
Yield :8 servings
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If you fancy teatime in the afternoon, these Almond Shortbreads are a must to add to your spread. Rich and delicious, these little wedges of delight add the perfect amount of sweetness and taste quite swimmingly dipped into your favorite warm beverage. The best time of the day is about to get even better with Almond Shortbreads!
If you fancy teatime in the afternoon, these Almond Shortbreads are a must to add to your spread. Rich and delicious, these little wedges of delight add the perfect amount of sweetness and taste quite swimmingly dipped into your favorite warm beverage. The best time of the day is about to get even better with Almond Shortbreads!

Ingredients

  • 1 stick unsalted butter room temperature and cut into 1-inch-wide slices, plus more, to taste, for greasing the baking pan
  • 3/4 cup sugar
  • 1 cup flour
  • 1/2 cup cornstarch
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1/3 cup almonds sliced

Directions

  • Preheat the oven to 350 degrees F.
  • Use the extra butter to generously grease a 9-inch pie pan.
  • In a large bowl, add the remaining 1 stick of butter and the sugar and use a wooden spoon to stir until it is combined.
  • Stir the flour, the cornstarch, the almond flour, and the salt into the butter mixture and mix until it is combined.
  • Stir the vanilla extract and the milk into the dough mixture.
  • Use your hands to knead the dough until it comes together in big clumps.
  • Scrape the dough into the prepared pie pan, then use your hands to gently press it into an even layer on the bottom, but not up the sides.
  • Cover the bottom of a 1-cup dry measuring cup with a piece of plastic wrap or wax paper, then use it to evenly smooth out the dough in the pie pan.
  • Use a sharp paring knife to cut the dough into 16 wedges.
  • Evenly sprinkle the sliced almonds over the dough wedges, then gently press them in.
  • Place the pie pan in the refrigerator and chill the dough until it is firm, for at least 30 minutes and up to 2 days. Note: If chilling for over 8 hours, cover the dough with plastic wrap.
  • Set the pie pan on a rimmed baking sheet, then bake the shortbreads until the edges begin to brown, about 25 minutes.
  • Loosely cover the shortbreads with foil and bake until the dough feels firm and looks golden, about 15-20 minutes.
  • Transfer the rimmed baking sheet to a wire rack and let the shortbreads cool, about 10 minutes.
  • Use a sharp knife to carefully re-cut the wedges of the shortbreads to ensure they are separated.
  • Let the shortbreads sit in the pie pan until they are completely cool.
  • Serve.
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