Wednesday, December 9, 2009

Almond Shortbread

Well, since no one was hospitalized after eating my cookie exchange shortbread, I figured I'd share my secret recipe:

1 7-ounce can or roll almond paste, chilled and grated (do not use almond pie filling)
1 cup sugar
2 egg yolks
1 cup butter, at room temperature
2 1/2 cups flour
1 teaspoon baking powder

Preheat oven to 350 degrees.
Butter a 9x13-inch pan; set aside.
Using electric mixer, combine almond paste, sugar and butter.
Beat on low until combined, then beat on high until light and fluffy.
Add egg yolks, one at a time, beating until mixture is light and sugar is dissolved.
Using a wooden spoon, add flour and baking powder, mix just until all ingredients are incorporated.
Spoon batter into prepared pan; even out and score very shallow lones, using the back of a knife, into batter to mark size and shape desired.
Back 22 to 26 minutes at 350 degrees, until shortbread is a very light golden color.
Cool in pan on wire rack.
If adding decoration, do it before cutting on scored lines.
Pack into airtight container and freeze for up to a month. (Or leave them out and eat the entire pan in one evening like I did.)
Thaw, wrap and present as gifts.
Because they are very rich, pieces should be cut quite small, in squares or triangles.

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