Almond Shortbread II Recipe
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Almond Shortbread II

By: Linda-Jane Copley  
"Quick, easy almond shortbread cookies that can be prepared ahead of time and taken from the fridge to bake in only 15 minutes. Melt in the mouth. You can decorate the shortbread with almond slivers instead of whole almonds, if you like."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (3)

Rate/Review | 131 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Tea
 

Servings  (Help)

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Original Recipe Yield 16 to 20
 

Ingredients

  • 1 1/8 cups butter
  • 1 cup confectioners' sugar
  • 1 cup cornstarch
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup almond meal
  • 20 almonds

Directions

  1. In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. 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.
  4. Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 199 | Total Fat: 13.2g | Cholesterol: 31mg

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The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2003 by the allrecipes staff 
The amount of butter for this recipe should be 1 1/8 cup (1 cup plus 2 tablespoons), not 1/2... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2004 by DEE W 
The amount of butter in this recipe is inadequate. When I made it using 1/2 cup butter, it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2008 by PUTYTAT26 
With the revised recipe to show the 1 1/8 cup of butter this recipe is outstanding! I have... MORE

 
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