ALMOND SHORTBREAD SKILLET BY TRISHA
Steps:
- Directions 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Diez Shinn
[email protected]Absolutely love this recipe! The shortbread cookies are so buttery and rich, and the almond flavor is perfectly balanced. A definite keeper!
marufaaktar baby
[email protected]These almond shortbread cookies are a delightful treat! They have a nice crumbly texture and a subtle almond flavor. I recommend them for any occasion.
Jitu Barua
[email protected]I followed the recipe exactly and the cookies turned out perfect! The almond flavor is delicate and the texture is wonderfully crumbly. I'll be making these again soon.
Rejoice Kokoti
[email protected]Nice and easy recipe for some tasty almond shortbread cookies! I added a little bit of vanilla extract for extra flavor.
MIRZA H BAIG
[email protected]These shortbread cookies are the perfect balance of crumbly and tender. The almond flavor is perfectly subtle and they are not too sweet. Definitely a winner!
Shot on iPhone
[email protected]This shortbread recipe is a must-try! The cookies are incredibly flavorful and the almond extract really shines through. I highly recommend them.
Naseema Khan
[email protected]I would rate these cookies 10/10! They are so buttery and delicious. I love the addition of almonds, which gives them a nice crunchy texture.
Susanna “HavanaSusanna” Havana
[email protected]These are the best almond shortbread cookies I've ever had! The texture is perfect and the almond flavor is amazing. I will definitely be making these again.
Hamza bashir Mughal 2
[email protected]I was looking for a simple shortbread recipe and this one fit the bill. The cookies were delicious and everyone loved them!
sorin popovici
[email protected]These cookies were super easy to make and they turned out great! I'm definitely going to be making them again.
genesis barahina
[email protected]I'm not a big fan of almond, but I really enjoyed these cookies. The almond flavor is subtle and not overpowering.
Ch Omar
[email protected]This recipe is a keeper! I made these cookies for a holiday party and they were a huge hit. Everyone raved about how delicious they were.
Rita Mickuviene
[email protected]Perfect teatime treats! The combination of almond flavor and buttery shortbread is simply irresistible.
NAMUGAMBI DOREEN
[email protected]These almond shortbread cookies were just okay. They were a little too crumbly for my taste.
Vonnie Costa
[email protected]Loved the recipe! The cookies were melt-in-your-mouth delicious. My friends and family couldn't get enough of them.
Shawn Marshman
[email protected]Disappointed. The shortbread was dry and crumbly. I expected it to be much more buttery and tender.
Imtaiz Khan
[email protected]These cookies were so easy to make! I loved that I didn't have to chill the dough ahead of time. I also really liked the flavor of the almonds. Next time, I might add some chocolate chips for a little extra indulgence.
Mr Jack
[email protected]I couldn't find almond flour, so I used regular all-purpose flour instead. The cookies still came out great, but they were a little less crumbly. Next time, I'll try to find almond flour to see how they compare.
Hasti Rezaei
[email protected]Oh, my gosh, these cookies are amazing!! They turned out perfectly golden brown and buttery, with that classic shortbread crumbly texture. My whole family loved them. Thank you for sharing this recipe!