Showing posts with label almond shortbread. Show all posts
Showing posts with label almond shortbread. Show all posts

Friday, February 26, 2016

Almond Shortbread

Adapted from Favorite Irish Teatime Recipes

I promised you another cookie recipe, so here it is. Well, it’s not exactly a cookie, it’s a shortbread. They’re pretty easy to make, and not too sweet. This one’s a little different because it has a sort of meringue frosting on top, plus sliced almonds, which gives a nice crunch.



A note: a lot of recipes call for “rubbing in the butter” by hand. I often cheat and use a food processor, because (a) it’s faster, and (b) the butter is distributed more evenly. If you’re a traditional baker, go ahead and get your hands into the mixture. The result tastes good either way.


Almond Shortbread
Ingredients:

5 oz./1 cup flour
1 heaping Tblsp ground rice (you could grind your own, 
   but I happened to have some rice flour on hand)
2 heaping Tblsp sugar
4 oz. (one-half stick) butter, at room temperature
4 egg yolks, beaten
1 egg white
4 oz./1 cup confectioner’s sugar
2 oz. sliced almonds



Preheat the oven to 300 degrees F (yes, that's low). Grease a 7” round pan.



In a bowl, mix the flour, ground rice and sugar, then rub in the butter until the mixture resembles breadcrumbs (or use a food processor for the whole thing here).



Add the egg yolks and mix to form a stiff dough. Knead until smooth, then roll out on a lightly floured surface until it will fit into the pan. Press in until flat, then prick with a fork. 



Cover the dough with a piece of foil and bake for 25-30 minutes.

I had to include this--it's my antique sifter
Whisk the egg white until it forms soft peaks, the sift the confectioner’s sugar and fold it in.



Remove the pan from the oven, take off the foil, and spread the icing mixture over the top. Sprinkle with the almonds, then return to the oven and bake for another 20-25 minutes.

After the first baking

After the second baking
Cool the shortbread in the pan, then cut into wedges when it is cool.

Done!


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