Saturday, November 17, 2012

Almond Skillet Shortbread from Trisha Yearwood


  • Nonstick cooking spray
  • 1 1/2 cups plus 2 tablespoons sugar
  • 3/4 cup (1 1/2 sticks) butter, melted
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 1/2 cup sliced almonds with skins


Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.

In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

1 comment:

  1. Pinned!!! Thanks for having a recipe with a picture (Food Network doesn't always have them...grrrrrr)!