Ingredients with Measurements:
• 2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small pieces
• 1 teaspoon almond extract
• 1/2 cup sliced almonds
Special equipment needed:
• 9-inch round tart pan with removable bottom
• Electric mixer
• Rolling pin
• Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F. Grease the tart pan with butter or non-stick cooking spray.
2. In a medium bowl, whisk together the flour, confectioners’ sugar, and salt.
3. Using an electric mixer, beat the butter until light and creamy. Add the almond extract and mix until combined.
4. Gradually add the flour mixture to the butter mixture and mix until just combined.
5. Place the dough onto a lightly floured surface and roll out to a 1/4-inch thickness.
6. Place the dough into the prepared tart pan and press into the bottom and sides.
7. Sprinkle the sliced almonds over the top of the dough.
8. Bake for 25-30 minutes, or until golden brown.
9. Let cool completely before removing from the pan.
Time:
Preparation Time: 15 minutes
Cooking time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
• Calories: 250
• Fat: 18g
• Saturated fat: 11g
• Cholesterol: 45mg
• Sodium: 120mg
• Carbohydrates: 19g
• Fiber: 1g
• Sugar: 5g
• Protein: 4g
Substitutions for Ingredients:
• Butter: You can substitute margarine for the butter, if desired.
• Almond extract: You can substitute vanilla extract for the almond extract, if desired.
• Sliced almonds: You can substitute chopped walnuts or pecans for the sliced almonds, if desired.
Variations:
• You can add 1/2 cup of dried fruit, such as cranberries or raisins, to the dough for a fruity twist.
• You can add 1/4 teaspoon of ground cinnamon or nutmeg to the dough for a spiced shortbread.
Tips and tricks:
• Make sure the butter is cold when making the dough. This will help to create a flaky texture.
• If the dough is too crumbly, add a tablespoon of cold water at a time until the dough comes together.
Storage instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat in a preheated 350°F oven for 5-7 minutes, or until warmed through.
Presentation ideas:
• Serve the shortbread on a platter with a selection of fresh berries.
• Sprinkle with powdered sugar for a festive presentation.
Garnishes:
• Sprinkle with powdered sugar
• Drizzle with melted chocolate
• Top with a dollop of whipped cream
Pairings:
• Serve with a cup of hot tea or coffee.
• Serve with a scoop of ice cream for a decadent dessert.
Suggested side dishes:
• Fresh fruit salad
• Roasted vegetables
Troubleshooting advice:
• If the dough is too crumbly, add a tablespoon of cold water at a time until the dough comes together.
• If the shortbread is too dry, add a tablespoon of melted butter to the dough.
Food safety advice:
• Make sure all ingredients are fresh and not expired.
• Make sure the butter is cold when making the dough.
Food history:
Shortbread is a type of biscuit that originated in Scotland in the 12th century. It is traditionally made with butter, flour, and sugar and is usually cut into wedges or triangles.
Flavor profiles:
This almond shortbread has a rich buttery flavor with a hint of almond extract and crunchy sliced almonds.
Serving suggestions:
• Serve as an after-dinner treat with a cup of hot tea or coffee.
• Serve as an afternoon snack with a glass of cold milk.
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Region: Scottish