Skillet Almond Shortbread (Trisha Yearwood) |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
Ingredients:
bunnonstick cooking spray |
1 1/2 cups plus 2 tablespoons sugar |
3/4 cup (1 1/2 sticks) butter, melted |
2 large eggs |
1 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1 teaspoon almond extract |
1/2 cup sliced almonds with skins |
Directions:
1. Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.
2. 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.
|
|