Directions:
- Place almonds in a food processor; process until finely ground. Set aside.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in almond extract.
- Combine ground almonds, flour, and salt; gradually add to butter mixture, beating at low speed until blended.
- Roll dough to 1/2 thickness on a lightly floured surface. Cut with a 2 1/2 round cutter or Christmas cookie cutter. Place 2 apart on ungreased baking sheets.
- Bake at 275° for 45 minutes. Cool 2 minutes on baking sheets. Remove to wire racks to cool.
- Note: Toast natural almonds on a baking sheet at 350° for 6 to 8 minutes or until they smell fragrant. Then cool and grind almonds in a food processor until almost a powder consistency. We found that leaving the skins on the nuts adds a pleasing speckled appearance and rich flavor to the shortbread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.58 Kcal (857 kJ) | ||
| Calories from fat | 126.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 22% | |
|---|---|---|---|
| Cholesterol | 28.71mg | 10% | |
| Sodium | 20.74mg | 1% | |
| Potassium | 58.64mg | 1% | |
| Total Carbs | 17.19g | 6% | |
| Sugars | 3.74g | 15% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 2.99g | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 512.83 Kcal (2147 kJ) | ||
| Calories from fat | 316.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.12g | 22% | |
|---|---|---|---|
| Cholesterol | 71.96mg | 10% | |
| Sodium | 51.99mg | 1% | |
| Potassium | 147mg | 1% | |
| Total Carbs | 43.09g | 6% | |
| Sugars | 9.39g | 15% | |
| Dietary Fiber | 2.68g | 4% | |
| Protein | 7.49g | 6% | |
| Vitamin A | 0.3mg | 4% | |
| Iron | 0.8mg | 2% | |
| Calcium | 48.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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