ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
ALMOND SHORTBREAD II
Quick, easy almond shortbread cookies that can be prepared ahead of time and taken from the fridge to bake in only 15 minutes. Melt in the mouth. You can decorate the shortbread with almond slivers instead of whole almonds, if you like.
Provided by Linda-Jane Copley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
- Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 19.1 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 82.7 mg, Sugar 6.6 g
ALMOND TOFFEE SHORTBREAD
"The topping for these yummy shortbread squares tastes like a chewy toffee bar," describes Darlene Brenden of Salem, Oregon. "If you can't find the toffee bits, buy Heath candy bars and chop them in a food processor."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- In a food processor or blender, place whole almonds and 1/4 cup confectioners' sugar. Cover and process until nuts are finely ground; set aside. , In a bowl, cream butter and remaining sugar until light and fluffy. Beat in extract. Combine flour, salt and ground almond mixture; gradually add to creamed mixture. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, combine toffee bits and corn syrup in a heavy saucepan. Cook and stir over medium heat until toffee is melted. Remove from the heat; stir in 1/2 cup sliced almonds and 1/2 cup coconut. Carefully spread over hot crust. Sprinkle with remaining almonds and coconut. Bake for 15 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 137 calories, Fat 9g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
TOFFEE ALMOND SHORTBREAD BITES
Delectably light, these Toffee Almond Shortbread Bites have a buttery flavor with an unexpected hint of almond and toffee. Be sure to bake a few of these cookies for each guest.
Provided by Annacia
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degree F.
- In a medium mixing bowl, combine flour and brown sugar.
- Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling.
- Stir in almonds and toffee pieces. Form the mixture into a ball and knead gently until smooth.
- On a lightly floured surface, roll dough to a 1/4-inch thickness.
- Cut dough using a 1-1/4- to 1-1/2-inch scalloped or round cutter.
- Reroll dough as needed.
- Place rounds 1 inch apart on an ungreased cookie sheet.
- Sprinkle with coarse sugar.
- Bake in preheated oven for 10 to 12 minutes or until bottoms just start to brown and edges are firm.
- Transfer cookies to a wire rack and let cool.
Nutrition Facts : Calories 54.7, Fat 3.4, SaturatedFat 2, Cholesterol 8.1, Sodium 22.4, Carbohydrate 5.4, Fiber 0.2, Sugar 1.4, Protein 0.7
ALMOND TOFFEE SANDIES
I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! -Vicki Crowley, Monticello, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Gradually beat in oil and extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 178 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 134mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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Cuisine AmericanTotal Time 1 hr 10 minsCategory DessertCalories 170 per serving
- Add butter and brown sugar to the bottom of a stand mixer. Turn the mixer on a medium speed and cream butter and sugar until fluffy. Add almond extract. Cream another minute.
- Transfer dough to a lightly floured surface and form into a disc. Wrap in plastic wrap and chill for 30 minutes to 1 hour.
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