Here's the recipe I promised you, for the almond shortbread. It can be pressed into individual fluted tins - but make sure they are *very* well buttered - or just pressed into one large tin and scored into squares or sticks. This is a very rich and delicious cookie - and it freezes well.
You really should try to use a grinder for the almonds - a food processor won't give the same texture. As it's a fairly small amount of almonds in this, you might get away with it - but if you have a grinder, definitely use that.
Almond Shortbread
100 g margarine
150 g unsalted butter
150 g sugar
30 almonds, ground
1 tsp almond extract
360 g all-purpose flour
Place margarine and butter in a bowl at room temperature for at least one hour before baking. Then, beat it with the sugar until it's soft and fluffy. Add the almond extract and the ground almonds. Finally, stir in the flour.
Press into well greased tins, and bake at 225°C for about 7-8 minutes.
Recipe in Swedish:
Mandelmusslor
8 comments:
I have never made shortbreads at home, only bought them from shops.
This looks yumm.
Wishing you and your loved ones a very Happy 2009
These look very tasty. When you say grinder, do you mean like a coffee grinder (well cleaned, of course.)
Sabrina, I don't think that'd be the same - it'd probably crush them too much and release more oils. My grinder - or should it be called a mill maybe? - has a rotating steel drum with sharp holes. I know tupperware sells something similar.
This looks so nice; I'll definitely try the recipe.
Vilket mandelextraktmärke rekommenderar du?
Anonymous - jag använder Penzeys, men i Sverige kan du ta ett par droppar bittermandelolja istället. Eller mala ner hela bittermandlar för den delen.
I like eating food, too.
These look very tasty.
I've made this several times and it is DELICIOUS! I use ground almond meal instead of grinding almonds myself, and replace some of the flour with it. Thanks!
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