Best 8 Cherry Almond Skillet Shortbread Recipes

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Indulge in a delightful culinary journey with our delectable Cherry Almond Skillet Shortbread recipe, a harmonious blend of sweet cherries, nutty almonds, and buttery shortbread. This irresistible treat is effortlessly prepared in a single skillet, making it a convenient and mess-free baking experience. The tender, crumbly shortbread crust pairs perfectly with the vibrant cherry filling, while the crunchy almond topping adds a delightful textural contrast.

embark on a flavor-filled adventure with our curated collection of recipes, each offering a unique twist on the classic Cherry Almond Skillet Shortbread:
* **Classic Cherry Almond Skillet Shortbread:** Experience the timeless combination of sweet cherries, nutty almonds, and buttery shortbread in this traditional recipe.

* **Chocolate Cherry Almond Skillet Shortbread:** Indulge in a decadent symphony of flavors as rich chocolate joins forces with sweet cherries, nutty almonds, and buttery shortbread.

* **Raspberry Almond Skillet Shortbread:** Discover a vibrant and tangy twist on the classic, where raspberries replace cherries, creating a delightfully refreshing treat.

* **Blueberry Almond Skillet Shortbread:** Embark on a delightful journey of flavors as blueberries, almonds, and buttery shortbread come together in a sweet and juicy symphony.

* **Peach Almond Skillet Shortbread:** Delight in the summery essence of peaches, almonds, and buttery shortbread, a combination that evokes warm, sunny days.

Check out the recipes below so you can choose the best recipe for yourself!

SKILLET ALMOND SHORTBREAD



Skillet Almond Shortbread image

Provided by Trisha Yearwood

Categories     dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 8

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

Steps:

  • 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.

ALMOND SHORTBREADS



Almond Shortbreads image

The word "short" in the recipe title is a promise of melt-in-your mouth tenderness. That's the butter doing its job.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 18 wedges

Number Of Ingredients 8

1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cups all-purpose flour
1 large egg white, beaten

Steps:

  • Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
  • Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
  • Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
  • Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

SKILLET ALMOND SHORTBREAD



Skillet Almond Shortbread image

Categories     Dessert     Side     Bake     Almond

Yield serves 10

Number Of Ingredients 7

1 3/4 cups 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

Steps:

  • Preheat the oven to 350°F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. Alternatively, place a circle of parchment paper in the bottom of the skillet, then lightly grease or oil the paper.
  • 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 the sliced almonds and the remaining 1/4 cup sugar. Bake for 35 minutes, or until slightly brown on top. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving. If you have used the parchment liner instead, run a sharp knife around the sides of the shortbread and invert the pan to remove it; peel off the parchment paper.
  • From Beth
  • My friend Phyllis brought this to our girls-only beach trip last year. It became an instant hit. It's a great leftover ... if there's any left over!

SKILLET ALMOND SHORTBREAD



Skillet Almond Shortbread image

From Foodnetwork.com, from a cooking show with Trisha Yearwood. My friend raved about it so I tried it and it's wonderful! My family loves it.

Provided by Angel91805

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

1 1/2 cups sugar
3/4 cup 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
2 tablespoons sugar

Steps:

  • Preheat the oven to 350. Line a 10 inch cast iron pan with aluminum foil and spray the foil w/ cooking spray.
  • In a large mixing bowl, stir 1 1/2 cups of 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 w/ the sliced almonds and the remaining 2 tbsp sugar. Bake until slightly brown on top, about 35 minutes. Cool in the skillet. When cool, use the foil to lift the shortbread from the skillet. Remove the foil before serving.

ALMOND SHORTBREAD I



Almond Shortbread I image

Melt-in-your-mouth shortbread.

Provided by Robin J.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h40m

Yield 18

Number Of Ingredients 5

1 cup butter, room temperature
½ cup white sugar
2 teaspoons almond extract
2 ½ cups sifted all-purpose flour
⅓ cup granulated sugar for decoration

Steps:

  • In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
  • Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g

CHERRY ALMOND SHORTBREAD



Cherry Almond Shortbread image

Make and share this Cherry Almond Shortbread recipe from Food.com.

Provided by Evie3234

Categories     Dessert

Time 22m

Yield 60 cookies

Number Of Ingredients 6

1 lb butter, softened
2 cups brown sugar, packed
3 1/2 cups flour
1/2 cup cornflour
1 cup quartered glace cherries
1 cup finely chopped almonds

Steps:

  • Cream butter and sugar well in a large bowl.
  • Add remaining ingredients.
  • Work into butter mixture.
  • Shape into 4 rolls about 1 1/2 inches in diameter.
  • Put each roll into waxed paper and chill.
  • Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.

Nutrition Facts : Calories 125.9, Fat 7.4, SaturatedFat 4, Cholesterol 16.3, Sodium 64.1, Carbohydrate 14, Fiber 0.5, Sugar 7.3, Protein 1.4

CHERRY AND ALMOND SHORTBREAD



cherry and almond shortbread image

Lovely rich shortbread with glace cherries and ground almonds

Provided by salhumbie

Time 30m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Beat butter and sugar together until pale
  • Stir in ground almonds, then glace cherries, chopped.
  • Stir in flour until you have a paste.
  • Turn onto lightly floured work surface & gently roll until 1cm thick
  • Cut into rounds, fingers or shapes. Put on baking sheet and sprinkle with caster sugar.
  • Chill for 20-30 mins
  • Bake for 15-20 mins on 190° gas mark 5
  • Cool on wire rack

ALLISON'S HONEYED ALMOND-CHERRY SHORTBREAD



Allison's Honeyed Almond-Cherry Shortbread image

Dried fruit and nuts may be the ingredients for traditional fruitcake, but here they shine in Allison Hedges' lusciously dense cookies. The secret is in the prep work: Cherries are soaked in sherry with citrus zest, and almonds get a salty-sweet coating for "pockets of deliciousness."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar
2 1/4 cups all-purpose flour
1 1/4 teaspoons coarse salt
1/2 cup honey
1 ounce (2 tablespoons) unsalted butter
2 cups lightly toasted sliced almonds
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1 cup dried cherries, roughly chopped
2 tablespoons dry sherry
1 tablespoon finely grated tangerine or orange zest

Steps:

  • Prepare the macerated cherries: Combine all ingredients in a medium bowl, and toss to combine. Let stand for about 1 hour, stirring occasionally.
  • Make the honeyed almonds: Cook honey and butter in a medium saucepan over medium-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, salt, and vanilla. Stir to coat completely. Remove from heat, and spread on a parchment-lined baking sheet. Let cool, about 30 minutes, then coarsely chop.
  • Make the dough: Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add macerated cherries, and mix until combined. Add flour and salt, and mix until dough just comes together, about 1 minute. Add honeyed almonds, and mix until just combined.
  • Turn out dough onto a piece of parchment, and form into a 2 1/2-by-16-inch rectangular log, pressing edges with a ruler to shape; wrap in parchment. Refrigerate until firm, at least 1 hour or up to 2 days. (Dough can be frozen for up to 3 months.) Cut dough into 1/4-inch-thick slices, and arrange on parchment-lined baking sheets. Chill in refrigerator for 1 hour.
  • Preheat oven to 300 degrees. Bake until cookies are golden and set, 30 to 35 minutes. Let cool completely on baking sheets.

Tips for Making Cherry Almond Skillet Shortbread:

  • Use a large skillet to ensure the shortbread cooks evenly and doesn't become too thick.
  • Don't overmix the dough. Overmixing will make the shortbread tough.
  • Chill the dough for at least 30 minutes before baking. This will help the shortbread hold its shape and prevent it from spreading too much.
  • Bake the shortbread until it is golden brown around the edges and the center is set.
  • Let the shortbread cool completely before slicing and serving. This will help it hold its shape.
  • For a richer flavor, use a good quality butter.
  • If you don't have a skillet, you can also bake the shortbread in a pie plate or baking dish.
  • Serve the shortbread with fresh fruit, whipped cream, or ice cream.
  • Conclusion:

    Cherry almond skillet shortbread is a delicious and easy-to-make dessert that is perfect for any occasion. It is a classic combination of flavors that is sure to please everyone. The shortbread is buttery and flaky, and the cherries and almonds add a sweet and nutty flavor. This recipe is a great way to use up fresh cherries, and it is also a great gift for friends and family.

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