Almond Shortbread I Chef John's Recipe
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| Almond Shortbread I |
"Melt-in-your-mouth shortbread."
Ingredients :
- 1 cup butter, room temperature
- 1/2 cup white sugar
- 2 teaspoons almond extract
- 2 1/2 cups sifted all-purpose flour
- 1/3 cup granulated sugar for decoration
Instructions :
| Prep : 15M | Cook : 18M | Ready in : 2H40M |
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- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Notes :
- If you use unsalted butter, add 1/4 teaspoon salt to the recipe.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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