Almond Shortbread – a delicious recipe with Sugar, Butter, Eggs, Flour, Salt, Almond Extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F. Line a 10-inch cast-iron skillet with aluminum foil (allow foil to hang over the sides of the pan-you'll use the foil as a handle later) and spray the foil with cooking spray.
2
In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Stir the flour and salt into the batter. Add almond extract and stir well. Pour the batter into the skillet and spread it to cover the entire bottom. Top with sliced almonds and the remaining tablespoon sugar.
3
Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before cutting and serving.
564
kcal
Calories
35
g
Fat
53
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cup Sugar, 1-1/2 stick Butter, Melted, 2 Eggs, 1-1/2 cup Flour, and more.
Yes, Almond Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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