|
Recipe Ingredients:
|
|
1
|
cup sliced almonds
|
|
2
|
cups all purpose flour
|
|
1
|
cup cold butter cut into pieces
|
|
1/2
|
cup sugar
|
|
1/2
|
cup cornstarch
|
|
2
|
tablespoons grated orange peel
|
|
1
|
teaspoon almond extract
|
Cooking Directions: |
|
1.
|
Preheat oven to 350F. Spread 3/4 cup almonds in single layer in large baking pan. Bake 6 minutes or until golden brown, stirring frequently. Remove almonds from oven. Cool completely in pan. Reduce oven temperature to 325F.
|
|
2.
|
Place toasted almonds in food processor. Process using on/off pulses until almonds are coarsely chopped.
|
|
3.
|
Add flour, butter, sugar, cornstarch, orange peel and almond extract to food processor. Process using on/off pulses until mixture resembles coarse crumbs.
|
|
4.
|
Press dough firmly and evenly into 10X8-3/4-inch rectangle on large ungreased cookie sheet with fingers. Score dough into 1-1/4-inch squares with knife. Press one slice of remaining almonds in center of each square. Bake 30 to 40 minutes or until shortbread is firm when pressed and lightly browned.
|
|
5.
|
Immediately cut into squares along score lines with sharp knife. Remove cookies to wire racks; cool completely.
|
| |
Sliced Almonds
Straight from California, these almonds are thinly sliced and easy to use when baking. They're also great for topping a string bean casserole or an almond cake.
|
