Almond Shortbread with Pineapple

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
  • 1/2 Lb pineapple chunks , drained
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 30-40 minutes or until golden. Remove from oven. Cut into squares and cool in pan. Serve topped with pineapple.
Calories
260 Cal
Fat
15 g
Carbs
28 g
Protein
3.7 g
Fiber
1.7 g
Sugar
11 g
Cholesterol
31 mg
Sodium
2.3 mg


Nutrients

Fiber     1.7 g
Fat     15 g
Sugar     11 g
Carbs     28 g
Protein     3.7 g
Calories     260 Cal

Fats

Fat, Poly     1.3 g
Fat, Mono     5.1 g
Fat, Sat     7.6 g
Fat, Trans     0 g
Fat, Percent     53 %

Vitamins

Vitamin, K     1.3 mcg     1 %
Vitamin, A     370 IU     12 %
Vitamin, B12     0 mcg     1 %
Niacin     1.5 mg     9.6 %
Riboflavin     0.2 mg     14 %
Vitamin, C     14 mg     15 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     3.2 %
Vitamin, E     2.1 mg     14 %
Panto, Acid     0.2 mg     3.9 %
Choline     9.8 mg     1.8 %
Thiamin     0.2 mg     16 %

Minerals

Calcium     28 mcg     2.8 %
Phosphorus     59 mg     8.5 %
Magnesium     26 mg     6.2 %
Copper     0.1 mcg     14 %
Fluoride     0.5 mcg     12 %
Zinc     0.4 mg     3.6 %
Cholesterol     31 mg     0.1 %
Sodium     2.3 mg     0.2 %
Selenium     7 mcg     13 %
Manganese     0.6 mg     7.9 %
Potassium     100 mg     2.2 %
Iron     1.2 mg     16 %