Almond Shortbread Cookies
Ingredients:
1/2 cup unsalted butter, room temperature
1/4 cup sugar
1/2 t. pure vanilla extract
2/3 cup AP flour
1/3 cup almond flour
2 T. rice flour or cornstarch
1/8 t. salt
Method:
- Preheat oven to 300 degrees F.
- In the bowl of your electric mixer cream the butter and sugar until smooth. Beat in the vanilla extract.
- In a separate bowl whisk together the flours 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 the top of shortbread into 12 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 45-55 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 12 wedges. Cool completely on a wire rack.