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Shortbread: Almond Shortbread

Source of Recipe

Moosewood Restaurant cookbooks


List of Ingredients

3/4 cup butter, softened
1/2 cup almond butter or tahini
1 pinch salt
1 1/2 cups brown sugar
3 1/2 ounces almond paste at room temperature
1/2 teaspoon pure almond extract
2 cups pastry flour
1/2 cup toasted chopped almonds


Recipe

Preheat oven to 375ºF. Mash almond paste with almond extract. With a food processor or by hand, cream the butter with the tahini. Add the salt, brown sugar and almond paste mixture. Blend until smooth. Sprinkle in the flour, blending well. Mix in the chopped nuts. The dough will be very stiff. Lightly butter two 7" pie plates or shallow baking pans. Press dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4". Bake the shortbread for 15 minutes, then check it frequently, every few minutes, and remove it from the oven as soon as the edges are golden brown; be careful not to overbake it. While it's warm, cut each shortbread into 8-10 wedges in the pan; don't wait until it's cool or it will crumble.