| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 35 min |
| Yield: | 10 servings |
Ingredients
- Nonstick cooking spray
- 1 1/2 cups plus 2 tablespoons sugar
- 3/4 cup (1 1/2 sticks) butter, melted
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup sliced almonds with skins
Instructions
- Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 382 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 33 g |
| Protein | 5 g |
| Cholesterol | 74 mg |
| Sodium | 168 mg |
Reviews
I made this twice. The first one wound up in the garbage. Even tho I left in oven for a bit longer than instructed, the cookies were undercooked for my tastes at least. The second is a keeper – this one was made after I read thru the reviews again – quite helpful. One suggested preheating the skillet, and I did that. The recipe is a good one but I think perhaps the instructions regarding baking with an iron fryihng pan could have been more eplicit. I still wound up baking for longer than recommended. The result is tasty and something a little out of the ordinary. Intend to make it again.
A very tasty and easy to make almond shortbread. Everyone LOVES it. It tastes like something from a specialty bakery. Use REAL almond extract, don’t use artificial. You will love it. It will be the desert I make a lot this holiday season!
Wonderful and so easy. I used almond butter emulsion. It’s too die for. It doesn’t cook out like regular extracts do. Yummy! Ty again Trish. You have taught me so much! ❣️
Crispy on the outside, chewy on the inside, and so very delicious! Love that almond flavor!
With 1/3 less sugar, this is so wonderful!
Wonderful taste and texture. It is an awesome dish for get togethers and brunches.
Easy and delicious. Perfect with macerated berries and fresh whipped cream or a dollop of lemon curd.
Easy
We love this recipe. I’ve been making it since it first aired on her show. It’s very versatile as I change extracts and add-ins for whatever we’re in the mood for. My favorite is with vanilla and chopped pecans. This is the perfect sweet treat with coffee or for gift giving.
Delicious and very easy to make! It’s perfect for coffee time.