Almond Shortbread Cookies
- Serving Size: 1 (46.7 g)
- Calories 113.6
- Total Fat - 2.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 7112.4 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 0.8 g
- Sugars - 9.7 g
- Protein - 1.9 g
- Calcium - 22.2 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 300 degrees F.
Have ready a 6 inch tart pan with a removable bottom.
In the bowl of your electric mixer cream the butter and sugar until smooth.
Beat in the vanilla extract.
In another bowl whisk together the flour, cornstarch, almond meal and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated.
Press the shortbread dough evenly into the tart pan.
Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up.
Using a sharp knife, score the top of the shortbread into 8 even pieces.
Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
Place in preheated oven and bake until it is nicely browned, roughly one hour 15 minutes. Transfer shortbread to rack and cool for five minutes before removing from tart pan.
Place the shortbread round on a cutting board and cut along the score lines into 8 wedges.
Cool completely on a wire rack.
Tips & Variations
No special items needed.