| 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.
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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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