I love shortbread. I can’t pass it up when I’m in Panera or any other place with shortbread. I’ll choose it over chocolate any day. It reminds me of the old-fashioned tea cakes that my mama and grandmother use to make.
I recently tried this Trisha Yearwood recipe for Skillet Almond Shortbread and was hooked from the first bite! The almond extract and almonds make a delicious addition to the shortbread! It’s so simple to prepare, no mixer needed. Whisk the dry ingredients in one bowl and the wet ingredients in the other bowl. Combine the two and pour into the skillet. It’s just that easy. The most difficult thing about this recipe is waiting for the shortbread to cool!
Skillet Almond Shortbread
Author:
Amye Melton
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
- Preheat oven to 350° F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray, set aside.
- 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.
- 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.
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