Almond Shortbread

Serves: 5
Total Calories: 713


2 cups flour
1 cup sugar
1 cup butter, softened
1 egg, separated
1/4 teaspoon almond extract
1 tablespoon water
1/2 cup chopped almonds


Heat oven to 350°. In a large mixer bowl, combine flour, sugar, butter, egg yolk, and almond extract. Beat at low speed, scraping bowl often, until particles are fine, 2 -3 minutes. Press in bottom of greased 10x15x1-inch jellyroll pan.

In small bowl, beat egg white and water until frothy; brush on dough. Sprinkle almonds over top. Bake for 15 minutes or until browned. Cool completely before cutting into bars.

Nutritional Facts:

Serves: 5
Total Calories: 713
Calories from Fat: 385

This Almond Shortbread recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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