Buttery Almond Shortbread
Submitted by snap-on
Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.
YIELD
24 servingsPREP
25 minCOOK
30 minREADY
1 hrsThis shortbread recipe goes upscale with toasted almonds and a splash of Cognac that brings unexpected depth you won’t find in basic butter cookies.
A whole pound of butter creates that signature sandy, tender crumb that dissolves on your tongue before you even finish chewing.
Egg yolks enrich the dough and help bind everything together while keeping the texture delicate.
Dusting hot cookies with powdered sugar right out of the oven creates that snowy coating that sticks and doesn’t just fall off onto your plate.
Baking Tips
- Toast almonds until fragrant but not dark brown or they’ll taste bitter instead of sweet and nutty
- Shape dough into crescents for a classic European presentation or keep them round for easier handling
- Serve with fresh berries and whipped cream to cut through the buttery richness
Ingredients
Directions
Heat oven to 350℉ (180℃). Spread almonds in single layer onbaking sheet.
Bake, stirring occasionally, until lightly toasted, about 10 minutes.
Remove from oven; cool, then chop coarsely.
Beat butter in large bowl of electric mixer on medium-high.
Add 3 tablespoons of the confectioners’ sugar; continue beating 3 minutes.
Add egg yolks, Cognac and vanilla; beat until smooth. Beat in almonds, flour and baking powder until mixed well.
Shape scant tablespoons full of dough between palms into round balls or crescents.
Bake on ungreased baking sheets until set and very pale golden in color; 15 minutes.
Remove shortbreads to cooling rack.
Place remaining confectioners’ sugar into sifter. While cookies are still hot, sift confectioners’ sugar over tops.
Serve with fresh berries and cream if desired.
Comments
TRIED OUT AND WAS TRULY DELIGHTED WITH THE RESULTS!!!!!