almond biscuits! For the holidays or “just because”. Made from a mixture of almond flour and regular flour and with slivered almonds for even more almond flavor.
There can never be too many recipes for shortcrust pastry, whether for holiday baking or just baking. This “just like that” moment could be a treat over tea, a gift for a friend, or to end a dinner party.
I like the simplicity of hand mixing the batter in a bowl for spending some unplugged time in the kitchen. All you really have to do is press it into a pie or tart pan, chill and bake. You can even refrigerate (covered) overnight or longer before baking – something I often do during the holidays when I’m making a lot of cookies.
CONTINUE READING:
The following recipe is for Easy Almond Shortbread Cookies, but the recipe is very forgiving. So feel free to play around with it. Sometimes I make it with brown sugar, sometimes with finely chopped and toasted pecans, sometimes with walnuts.
I like to change it up frequently – the main point is to make it easy!
almond biscuits
This recipe makes 12 large wedges or 16 small wedges – the cookies are rich so don’t undersize the small wedges if you want a bigger yield.
ingredients
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butterfor the baking pan
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1 stick (4 ounces, 8th tablespoon) unsalted buttercut into 1-inch slices, at room temperature
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3/4 cup (148G) sugar
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1 cup (120G) flour
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1/2 cup (56G) cornstarch
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1/2 cup (48G) almond flour
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1/2 teaspoon Salt
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1 teaspoon vanilla extract
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1 tablespoon milk
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1/3 Cup sliced almonds
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powdered sugar (for optional sprinkling)
method
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Preheat the oven:
Set the oven to 350°F. Generously butter a 9-inch cake pan or pie dish with removable rim.
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Mix dough:
In a large bowl, cream together the butter and sugar with a wooden spoon.
Stir in the flour, cornstarch, almond flour, and salt. Blend until combined. Stir in the vanilla and milk. Knead with your hands if necessary; The dough will come together in large lumps.
Alternatively, use a stand mixer fitted with a mixer attachment to mix the batter. Once you’ve added the vanilla and milk, beat on low speed until the batter comes together.
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Push the batter into the pan:
Scrape the batter into the pan and press it into an even layer on the bottom of the pan (it shouldn’t rise up the sides).
Cover the bottom of a dry 1-cup measuring cup with a piece of plastic wrap and use it to smooth the batter evenly in the pan.
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Cut the dough into pieces and refrigerate:
Using a paring knife, cut the dough into 12 or 16 wedges. Sprinkle the sliced almonds on top and press lightly into the dough. Refrigerate for 30 minutes until set, or up to 2 days. (If refrigerating overnight or longer, cover the pan with plastic wrap.)
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Bake the shortbread:
Place pan on a rimmed baking sheet and bake for 25 minutes or until edges begin to brown.
Cover loosely with foil and bake an additional 15 to 20 minutes, or until dough is set to the touch and golden in appearance.
Remove from the oven and let cool for 10 minutes. While the shortbread is still warm, carefully cut the wedges again to ensure they are separated. Leave in pan until completely cool.
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Storing shortbread:
Store the shortbread in an airtight container for up to 3 days or in the fridge for up to 7 days. Sprinkle with powdered sugar before serving, if you like.
| nutritional information (per serving) | |
|---|---|
| 165 | calories |
| 9g | Fat |
| 19g | carbohydrates |
| 2g | protein |
