Almond Butter Shortbread Cookies "Mandelmusslor"

TOTAL TIME: 2 hr 20 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 1 hr
 
YIELD: About 90 cookies (7 1/2 dozen) (depends on mold used)
LEVEL: Easy

ingredients

  • 8 ounces natural skin-on almonds
  • 1 small 1-ounce bottle almond extract, about 2 tablespoons
  • 1 pound unsalted butter, at room temperature
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 375 degrees F.

Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine.

Cream together the butter and sugar in a large bowl, using an electric mixer on medium-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff.

Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10 to 12 minutes. Cool in the pans for about 10 minutes, and then gently remove from the molds.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.