Skillet Almond Shortbread
 
 
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Ingredients
  • Nonstick cooking spray
  • 1½ c. plus 2 tbsp. sugar
  • ¾ c. (1½ sticks) unsalted butter, melted
  • 2 lg. eggs
  • 1½ c. all-purpose flour
  • 1 tsp. almond extract
  • ½ c. sliced almonds with skins
Instructions
  1. Preheat oven to 350° F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray, set aside.
  2. In a large mixing bowl, stir 1½ c. sugar into the melted butter. Beat in the eggs one at a time. Add the extract, mix and set aside.
  3. Sift the flour and salt into a small bowl. Stir the flour mixture into the wet mixture a little at a time. When mixed well, pour the batter into the prepared skillet. Top with sliced almonds and sprinkle with full 2 tbsp. of sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to life the shortbread from the skillet; remove the foil before serving.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/skillet-almond-shortbread/