This recipe makes 12 large or 16 small wedges – the cookies are rich, so the small wedges are not too small if you want to have a greater yield.
1 Preheat the oven to 350ºF. Generously butter a 9-inch pie pan, or a tart pan with a removable rim.
2 Mix the dough: In a large bowl, use a wooden spoon to stir the butter and sugar until creamy.
Stir in the flour, cornstarch, almond flour and salt. Mix until combined. Stir in the vanilla and milk. Knead with your hands if necessary; the dough will come together in big clumps.
Alternatively, use a stand mixer with a beater attachment to mix the dough. Once you’ve added the vanilla and milk, beat on low speed just until the dough comes together.
3 Press the dough into the pan: Scrape the dough into the pan and press into an even layer into the bottom of the pan (it should not go up the sides).
Cover the bottom of a 1-cup dry measuring cup with a piece of plastic wrap and use it to smooth the dough evenly in the pan.
4 Cut the dough into wedges and chill: With a paring knife, cut the dough into 12 or 16 wedges. Scatter the sliced almonds over the top and press them gently into the dough. Chill for 30 minutes, until firm, or up to 2 days. (If chilling overnight or longer, cover the pan with plastic wrap.)
5 Bake the shortbread: Set the pan on a rimmed baking sheet, and bake for 25 minutes, or until the edges begin to brown.
Cover loosely with foil and continue to bake for 15 to 20 minutes, or until the dough feels firm and looks golden.
Remove from the oven and let cool for 10 minutes. While the shortbread is still awrm, carefully cut the wedges again to make sure they’re separated. Leave in the pan until completely cool.
6 Store the shortbread: Store the shortbread in an airtight tin for up to 3 days or in the refrigerator for up to 7 days. Sprinkle with confectioner’s sugar before serving, if you like.
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