Almond Shortbread

Almond Shortbread
Prep 15 m
Bake 14 m


  1. 1 of 1 Lightly grease a large baking sheet. In a small bowl, stir 1 1/4 cups all-purpose flour, 1/2 cup finely chopped natural almonds and 1/4 tsp salt. In a medium bowl, beat 1 stick (1/2 cup) unsalted butter, 1/3 cup granulated sugar and 1 tsp each vanilla and almond extract until creamy and smooth, about 2 minutes. Stir in flour mixture. Divide dough into 4 equal balls. On prepped baking sheet, pat or roll out each ball of dough into a 4 1/2-inch round. Smooth edges; if desired, press with tines of fork all around edges. Cut each round into 6 equal wedges, but do not pull wedges apart. Bake at 350 degrees for 12 to 14 minutes, until lightly browned at edges. While still hot, re-cut rounds into wedges and remove to a wire rack to cool completely. In a small bowl over a pan of hot water or in a microwave, melt 1/2 cup semisweet chocolate morsels. Drizzle over wedges. Sprinkle evenly with confectioners' sugar. You can re-dust cookies with confectioners' sugar just before serving.
Nutrition Information for Almond Shortbread
Servings Per Recipe:
Per Serving: 6 g sugar, 1 g fiber, 2 g pro., 25 mg sodium, 112 kcal cal., 7 g Fat, total, 12 g carb.