Apricot Almond Shortbread Shells – a delicious recipe with flour, sugar, cornstarch, salt, almonds, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
and butter 36 mini-muffin cups.
3
Into a bowl sift together flour, confectioners' sugar, cornstarch, and salt.
4
In a food processor pulse mixture with almonds until combined well.
5
Add butter and almond extract and blend until a dough just forms, about 1 minute.
6
On a lightly floured surface with floured hands form dough into thirty-six 1-inch balls.
7
Press balls lightly into cups and bake in middle of oven until pale golden, about 15 minutes.
8
Cool shortbreads in cups on racks 2 minutes and with a 3/4-inch melon-ball cutter carefully scoop out an indentation about 1/4 inch deep in centers.
9
Cool shells completely.
10
Gently loosen sides of shells with a thin knife and carefully remove from cups (shells will be very fragile).
11
Shells may be make 3 days ahead and kept in am airtight container at room temperature.
858
kcal
Calories
53
g
Fat
91
g
Carbs
9
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 7 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 3/4 cup confectioners' sugar, 1/3 cup cornstarch, 1/4 teaspoon salt, and more.
Yes, Apricot Almond Shortbread Shells 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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