Cinnamon Almond Shortbread

Shortbread

Cinnamon and almond come together in this melt-in-your-mouth recipe. Perfect alongside your favourite warm beverage.

  • Total Preparation Time: 40 minutes

Makes 16 wedges

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/2 cup125 mLIcing Sugar, sifted
1 tsp5 mLVanilla
1 1 Almond Extract, Dash (Optional)
2 cups500 mLAll Purpose Flour
1/3 cup75 mLAlmonds, ground
1 tsp5 mLGround Cinnamon
1 pinch1 pinchSalt
1/2 cup125 mLAlmonds, slivered & toasted
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Instructions:

  1. Preheat oven to 325F (160C). Line the bottom of two 8-inch (2L) springform pans with parchment paper.
  2. Using electric mixer, beat butter with sugar until light and fluffy. Beat in vanilla and almond extract, if using. In separate bowl, combine flour, ground almonds, cinnamon and salt.
  3. Using wooden spoon, gradually stir dry ingredients into butter mixture. Divide dough into two equal pieces. Working with one piece at a time, press onto bottom of prepared pan.
  4. Using sharp paring knife, but without cutting all the way through dough, score dough into 8 wedges. Repeat with remaining dough. Scatter slivered almonds evenly over both doughs, pressing lightly so they adhere.
  5. Bake in centre of oven for 20 to 25 minutes or until golden but not browned. Cool in pan on rack. Remove springform sides and remove cookie from base. Gently separate into wedges.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/2 cup125 mLIcing Sugar, sifted
1 tsp5 mLVanilla
1 1 Almond Extract, Dash (Optional)
2 cups500 mLAll Purpose Flour
1/3 cup75 mLAlmonds, ground
1 tsp5 mLGround Cinnamon
1 pinch1 pinchSalt
1/2 cup125 mLAlmonds, slivered & toasted
Add to Shopping List

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