Recipe Ingredients:
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1
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cup sliced almonds
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2
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cups all purpose flour
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1
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cup cold butter cut into pieces
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1/2
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cup sugar
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1/2
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cup cornstarch
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2
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tablespoons grated orange peel
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1
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teaspoon almond extract
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Cooking Directions: |
1.
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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.
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2.
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Place toasted almonds in food processor. Process using on/off pulses until almonds are coarsely chopped.
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3.
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Add flour, butter, sugar, cornstarch, orange peel and almond extract to food processor. Process using on/off pulses until mixture resembles coarse crumbs.
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4.
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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.
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5.
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Immediately cut into squares along score lines with sharp knife. Remove cookies to wire racks; cool completely.
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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.
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