CookPal AI
Almond Shortbread II

Almond Shortbread II

Cost $5, save $7

Source: Recommended by CookPal

  • 90 Min
  • 18 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 1 cup confectioners' sugar
    • 1 cup cornstarch
    • 1 cup all-purpose flour
    • ½ teaspoon ground nutmeg
    • ½ cup almond meal

  • Wet Ingredients

    • 🧈 1 ⅛ cups butter

  • Toppings

    • 🌰 20 almonds

STEPS

1

In a medium bowl, cream together the butter and confectioners' sugar until very light.

2

Gradually add the cornstarch, all-purpose flour, and nutmeg. Stir until well blended.

3

Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts.

4

Roll each part into a roll about 6 inches long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour (up to 1 week).

5

Preheat oven to 350°F (175°C). Grease cookie sheets.

6

Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.

7

Bake for 12 to 15 minutes. When cookies are cooled, store in an airtight tin to preserve crispness.

NUTRIENTS

Per 1 serving

🔥

199

Calories

  • 2
    Protein
  • 19
    Carbs
  • 13
    Fats

💡 For a decorative touch, you can use almond slivers instead of whole almonds as toppings.Make the dough ahead of time and refrigerate for later use, especially during holiday seasons.Ensure the butter is softened at room temperature for smooth creaming.Store cookies in an airtight container to maintain freshness and crispness.