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Almond Skillet Shortbread Recipe

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This recipe for Almond Skillet Shortbread is from The DuMeyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nonstick cooking spray

1 1/2 cups granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted

2 large eggs

1 1/2 cups all-purpose flour

1/2 teaspoon fine salt

1 teaspoon almond extract

1 cup dried tart cherries

1 tablespoon orange zest

1/2 cup sliced almonds, with skins

1 to 2 tablespoons turbinado sugar or raw sugar
Directions:
Directions:

Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.

In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.

Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
Bake until slightly brown on top, about 35 minutes.

Cool the shortbread in the skillet. When cool, cut into wedges.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hr 25 min
Personal Notes:
Personal Notes:
from Trisha Yearwood recipe in magazine

 

 

 

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