|⅔ cup||Sliced blanched almonds, chopped|
|½ pounds||(2 sticks) butter, at room temperature|
|1 teaspoon||Almond extract|
|1||Lemon (large) zest|
In a saucepan over low heat, heat the almonds until they are lightly colored, stirring often to prevent burning. Remove from heat.
In mixing bowl, cream butter and sugar until smooth and creamy. Add the flour, almond extract, and lemon zest; thoroughly combine. Stir in toasted almonds by hand.
Grease a 13- by 9-inch pan. Using your fingers, pat dough firmly into pan. Bake in a preheated, 350 degrees F. oven for 30 minutes, or until lightly browned. Immediately cut into bars. (If you wait until the bars are completely cool to cut them, they will crumble.) For a little different shape, try cutting them in diamonds. (To do so, make 5 cuts lengthwise down the long edge. Make 8 or 9 other cuts on the diagonal.) Cool bars completely in pan, then remove. Store in an airtight container.
Makes 40 to 45 bars.
NOTE: This shortbread calls for zest, which is the outer, colored skin
of citrus fruit (not the white pith). Its fragrant oils add flavor to food.
: Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 15 Jul 95
Submitted By HERMAN KELLY On 07-19-95
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