Thursday, July 2, 2009

Amaretto Shortbread with almonds and brown sugar

Disaronno amaretto shortbread
This is a tweak on a recipe posted by my good friend Laura (aka The Cooking Photographer). Laura's original recipe called for Scotch and pecans, but I didn't have any Scotch in the house so I thought I'd revise the recipe to include Amaretto and almonds. They turned out extremely well and are even better served on day 2 or 3. They'll make a wonderful addition to any cookie try - great served with coffee or tea.


Disaronno Shortbread with Almonds and Brown Sugar
makes one 9x9-inch pan

½ cup almonds
1 ¼ cups all-purpose flour
¼ teaspoon salt
10 tablespoons unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar (no lumps please)
1 tablespoon Disaronno Amaretto (or 1/2 teaspoon pure almond extract)
2 teaspoons real vanilla extract

topping:
¼ cup coarsely chopped almonds
1 tablespoon coarse sugar

Place rack in the lower third of the oven and preheat to 325F degrees. Line a 9x9-inch square baking pan lined with nonstick foil. Be sure the nonstick side is facing up. Alternately, you can use regular foil that has been lightly buttered (you want to be able to lift the bars out by the foil edges). Note: for glass pans, lower the oven temp 25F.

Process 1/2 cup almonds, flour, and salt together in a food processor until almonds are finely ground. Set aside.

In a stand mixer, beat the butter for a minute until creamy. Add the granulated sugar, brown sugar, Disaronno, and vanilla extract; beat for 2 minutes until the texture is light and fluffy. On low speed, mix in the flour, half at a time, until just combined. Be careful not to over mix.

Press the dough evenly into the baking pan. Sprinkle the top with the chopped almonds and the coarse sugar - press them slightly to embed them in the cookie dough.

Bake for 25 to 30 minutes until lightly golden brown around the edges.

Cool in the pan for 15 minutes, then grab the edges of the foil and move the shortbread to a nearby cutting surface and immediately cut into squares with a very sharp knife. Move the cookies to a cooling rack and finish cooling.

Notes:
  • Be careful to not let the almonds burn.
  • For best results, make a day or two in advance.
Laura's original recipe can be found here.  Please check out her blog... it's one of my favorites!












22 comments:

  1. Hi Patricia,

    Wow those turned out pretty! Now I'm wondering what Diasaronno in shortbread is like! You give me ideas.

    I'm also wondering if I remembered to state what pan size in my blog lol!!

    Laura

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  2. Yep, you did... look at direction #1.

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  3. Goodness Girl, this looks amazing. I think this will be perfect for breakfast for 4th of July.... thanks....

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  4. Ooh, that looks yummy! Hope you have a great holiday weekend!

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  5. I think I would prefer the amaretto version! Thanks for the tip on the coarse sugar--I have been looking for it!

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  6. I need to follow your blog more closely since not only this recipie looks delishous but a lot of others too. Come and visit me too since I think I have one or two good recipies for you also.

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  7. These really do look amazing or should I say butter yummy :-). It's a great recipe. Thanks for sharing it with us. Have a wonderful holiday weekend.

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  8. Almonds are one of my favorites and the Amaretto is the magic ingredient. Such a nice flavor.

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  9. Oh, this looks butteryummy and I love amaretto!

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  10. Hey Patricia,

    I'm just stopping back by to wish you a fun 4th of July.

    Ttys,
    Laura

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  11. Thanks so much for sharing this and have a great 4th!

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  12. Yum. What a great recipe. Happy 4th:)

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  13. These sound divine! Thanks for stopping by my blog. Happy FF.

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  14. Although I am not a big fan of almonds, the pic of these makes them look divine! :)

    Thanks for stopping by! To answer your questions about my muffins, yes we loved the end result and yes I will be making them again! Since I was working at filling my freezer, everyone got at least one and the rest got put in the freezer to pull out at a later date.

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  15. Wow these look fantastic!! I love shortbread, and almonds, great job!

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  16. hi, i have been admiring your blog and was wondering if i could use your pics at a new blog i started, all of the pics will link back to your blog. i didn't see how to email you, you can check out my blog by following the link, then let me know in an email if this would work out for you. thanks for your consideration, i love to see pretty pics all together and you have wonderful food!

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  17. Patricia...I like this recipe so much that I've decided to place it in a post featuring Amaretto that I'll be doing this Monday.

    Wonderful Amaretto shortbread. Thank you ;o)

    Flavourful wishes,
    Claudia

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  18. Oh, these look delicious! I love the topping of almonds and course sugar. It's beautiful! Thanks for sharing on Sweet Indulgences Sunday.

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  19. What a yummy picture! Thanks for sharing this recipe at Cast Party Wednesday. I hope to see you again next week.

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  20. These look so good!! I haven't ever made shortbread before... might have to give it a whirl one of these days :D

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