This recipe makes 12 massive or 16 small wedges—the cookies are wealthy, so the small wedges usually are not too small if you wish to have a higher yield.
1 Preheat the oven to 350ºF. Generously butter a 9-inch pie pan, or a tart pan with a detachable rim.
2 Mix the dough: In a big bowl, use a wood spoon to stir the butter and sugar till creamy.
Stir within the flour, cornstarch, almond flour and salt. Mix till mixed. Stir within the vanilla and milk. Knead along with your palms if needed; the dough will come collectively in massive clumps.
Alternatively, use a stand mixer with a beater attachment to combine the dough. Once you have added the vanilla and milk, beat on low pace simply till the dough comes collectively.
three Press the dough into the pan: Scrape the dough into the pan and press into a fair layer into the underside of the pan (it shouldn’t go up the perimeters).
Cover the underside of a 1-cup dry measuring cup with a chunk of plastic wrap and use it to easy the dough evenly within the pan.
four Cut the dough into wedges and chill: With a paring knife, minimize the dough into 12 or 16 wedges. Scatter the sliced almonds excessive and press them gently into the dough. Chill for 30 minutes, till agency, or as much as 2 days. (If chilling in a single day or longer, cowl the pan with plastic wrap.)
5 Bake the shortbread: Set the pan on a rimmed baking sheet, and bake for 25 minutes, or till the perimeters start to brown.
Cover loosely with foil and proceed to bake for 15 to 20 minutes, or till the dough feels agency and appears golden.
Remove from the oven and let cool for 10 minutes. While the shortbread continues to be awrm, rigorously minimize the wedges once more to verify they’re separated. Leave within the pan till fully cool.
6 Store the shortbread: Store the shortbread in an hermetic tin for as much as three days or within the fridge for as much as 7 days. Sprinkle with confectioner’s sugar earlier than serving, in the event you like.
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