Almond Shortbread Rounds

Total Time
20 minutes
Rating
5(40)
Comments
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Ingredients

Yield:about 120 cookies
  • 1cup slivered almonds
  • 4cups all-purpose flour
  • 1cup powdered sugar
  • 1teaspoon salt
  • 1pound cold unsalted butter, cut into small pieces
  • 4teaspoons grated lemon rind
  • 1teaspoon almond extract
Ingredient Substitution Guide
Nutritional analysis per serving (120 servings)

52 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 20 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the almonds in a food processor with ¼ cup of the flour. Process until almonds are coarsely ground. Add the remaining flour, sugar and salt. Process until well combined. Add the butter, lemon rind and almond extract. Process until mixture begins to come together.

  2. Step 2

    Divide the dough into 4 portions. Shape each portion into a log about 1¾ inches in diameter. Wrap in plastic, and refrigerate until cold, about an hour.

  3. Step 3

    Preheat oven to 350 degrees. Working in batches or as needed, cut the dough into ¼-inch slices. Place on a parchment-lined baking sheet, and bake until cookies just begin to brown around the edges, about 10 minutes. Put on a rack to cool.

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Ratings

5 out of 5
40 user ratings
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Comments

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The dough does not come together. Just falls apart when trying to make the logs. Too late I realized other shortbread recipes call for creaming the butter and sugar before adding the other ingredients. But cold butter in a food processor without any liquid just makes little granules. I'm very confused.

I make a lot of shortbread, and this is my least favorite recipe. Very tender, not very sweet, but not much flavor. I doubled the extract and still didn’t taste almond. And they were a bit dry and sandy.

Just made these. YUM! I halved the recipe to test it out. I rolled the dough log in regular sugar for an added uplift. Truly elegant!

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