Almond Shortbread
Cookies
1/2 cup (1 stick) (113 grams) unsalted butter, room
temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon
pure vanilla extract
2/3 cup (90 grams) all-purpose flour
1/3 cup
(30 grams) almond flour (meal)
2 tablespoons (15 grams) rice flour or
cornstarch (corn flour)
1/8 teaspoon salt
Flaked almonds for
decorating the top of the shortbread (optional)
Preheat oven to 300
degrees F (150 degrees C) with the rack in the middle of the oven. Have
ready a 6 inch (15 cm) tart pan with a removable bottom.
In the
bowl of your electric mixer cream the butter and sugar until smooth (about
2 minutes). Beat in the vanilla extract. In a separate bowl whisk together
the flours (all purpose, almond, and rice) and salt. Add this mixture to
the butter and sugar mixture and beat just until
incorporated.
Press the shortbread dough evenly into the tart pan.
Prick the surface of the shortbread with a fork to prevent the shortbread
from puffing up. Using a sharp knife, score (make shallow lines) the top
of the shortbread into 8 even pieces. Gently press the flaked almonds in a
decorative pattern on the top of the shortbread.
Place in preheated
oven and bake until it is nicely browned (biscuit color), about one hour
15 minutes. Transfer shortbread to rack and cool for five minutes before
removing from tart pan. Place the shortbread round on a cutting board and
cut into 8 wedges (along the lines scored). Cool completely on a wire
rack.
Makes 8 shortbread
wedges.
