Mari's Mom's Toasted Almond Shortbread
Recipe & Food Styling Mari Loewen, Photography Ross Cornish
Butter and sugar bake together so beautifully! Perfect for making as holiday gifting or just to enjoy throughout the holiday season.
Ingredients
1/2 cup cornstarch
1/2 cup icing sugar
1 cup all-purpose flour
3/4 cup butter, room temperature
1/2 cup almonds, sliced
1/2 cup sugar mixed with ½ teaspoon cinnamon
Preparation
Preheat oven to 350°F. Place sliced almonds on parchment-lined baking sheet and bake for 3 to 5 minutes, or until golden. Remove from oven, cool on baking sheet, and crush by pressing with rolling pin.
Sift together cornstarch, icing sugar, flour, and almonds. With wooden spoon, blend in butter until soft, smooth dough forms. Cover with plastic wrap and chill in fridge for 30 minutes.
Remove dough and roll out to 1/4-inch thickness, cut into shapes with cookie cutter, and place 1 1/2 inches apart on parchment-lined cookie sheet. Reduce oven temperature to 300°F and bake for 15 to 20 minutes, or until edges are lightly browned.
Remove cookies from oven and immediately sprinkle with cinnamon sugar; let set for a few minutes before transferring to cooling rack.
