- Difficulty Rating: Intermediate
- Nutrition Highlights: Almond meal adds antioxidant Vitamin E to these shortbread cookies.
- 1 stick unsalted butter, room temperature
- ¼ cup sugar
- ½ teaspoon pure vanilla extract
- ⅔ cup all-purpose flour
- ⅓ cup almond flour (almond meal)
- 2 tablespoons rice flour or cornstarch
- ¹⁄₈ teaspoon salt
- flaked almonds for decorating the top of the shortbread, optional
- Preheat oven to 300 degrees, with the rack in the middle of the oven.
- In the bowl of electric mixer, cream butter and sugar until smooth. Beat in vanilla extract.
- In a separate bowl, whisk together the flours and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated.
- Press the shortbread dough evenly into a 6-inch tart pan with removable bottom.
- Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. Using a sharp knife, score the top of the shortbread into 8 equal pieces. Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
- Place in preheated oven and bake until lightly browned (biscuit color), about 1 hour and 15 minutes. Transfer shortbread to a rack and cool for 5 minutes before removing from tart pan. Place the shortbread round on a cutting board and cut into 8 wedges along the scored lines. Cool completely on wire rack.
Tips & Notes
This recipe is slightly different from regular shortbread because it uses almond flour (almond meal) made from very finely ground blanched almonds. This can be found in some grocery stores, health food stores or specialty stores, or can be ordered online.