Almond Shortbread

Preparation:  15 min. Cooking: 40 min. Total: 55 min.
Recipe photo
  • 1/2 Cup slivered almonds
  • 1 1/4 Cup all purpose flour
  • 1/4 Cup sugar
  • 1/2 Cup unsalted butter , cut into small pieces
Preheat oven to 350 ℉. Place half the almonds in a shallow pan and toast in oven 5-7 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool. Reduce oven to 325 ℉. Place toasted almonds in a food processor and grind to a fine powder. Add flour and 1/4 normal cup sugar sugar and mix thoroughly. Add butter and process until mixture resembles coarse meal. Roll dough into a ball. Press dough into a shallow baking pan to .5 inch thickness. Pierce dough all over with a fork. Press remaining slivered almonds gently into surface. Sprinkle with remaining sugar. Bake 40 minutes or until golden. Remove from oven. Cut into squares and cool in pan.
Calories
240 Cal
Fat
15 g
Carbs
24 g
Protein
3.6 g
Fiber
1.4 g
Sugar
8.1 g
Cholesterol
31 mg
Sodium
2 mg


Nutrients

Fiber     1.4 g
Fat     15 g
Sugar     8.1 g
Carbs     24 g
Protein     3.6 g
Calories     240 Cal

Fats

Fat, Poly     1.3 g
Fat, Mono     5.1 g
Fat, Sat     7.6 g
Fat, Trans     0 g
Fat, Percent     56 %

Vitamins

Vitamin, K     1.1 mcg     0.9 %
Vitamin, A     350 IU     12 %
Vitamin, B12     0 mcg     1 %
Niacin     1.4 mg     8.7 %
Riboflavin     0.2 mg     13 %
Vitamin, C     0 mg     0 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0 mg     1.2 %
Vitamin, E     2.1 mg     14 %
Panto, Acid     0.1 mg     2.7 %
Choline     8.2 mg     1.5 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     24 mcg     2.4 %
Phosphorus     57 mg     8.2 %
Magnesium     23 mg     5.4 %
Copper     0.1 mcg     11 %
Fluoride     0.5 mcg     12 %
Zinc     0.4 mg     3.2 %
Cholesterol     31 mg     0.1 %
Sodium     2 mg     0.1 %
Selenium     7 mcg     13 %
Manganese     0.3 mg     4.1 %
Potassium     72 mg     1.5 %
Iron     1.2 mg     15 %