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A tender shortbread bar
topped with finely chopped almonds.
Almond
Shortbread Bars
- 2/3 cup Butter Flavor
Crisco or 2/3 Butter Flavor Crisco stick
2/3 cup granulated sugar
1 large egg, separated
2 tablespoons milk
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon water
1/2 cup finely chopped almonds
- Preheat oven to 350ºF
(175ºC). Grease 8x8-inch pan. Set aside.
- In medium mixing bowl
cream Butter Flavor Crisco, sugar, egg yolk, milk and almond
extract. Mix in flour. Press evenly in prepared pan.
- Add water to egg white
in small mixing bowl. Beat until foamy. Brush over dough surface.
Sprinkle with almonds, pressing nuts down slightly with fingertips.
- Bake at 350ºF (175ºC)
for 18 to 20 minutes, or until light golden brown. Cool for 10
minutes. Cut into 12 bars.
Makes 12 bars.
Recipe and photograph provided
courtesy of Crisco®, registered trademark of The J.M. Smucker
Company.
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