Almond shortbread
After I made the Pecan Pie Shortbread …and by the way, it freezes beautifully … I wanted to try a version with candied pecans. I found a recipe for oven baked candied pecans that I thought would work. Then I got to thinking about almonds.
So, while not as pretty visually and I still don’t have a tart pan with pretty fluted edges … the almond version is VERY good.
I modified Sue of The View from Great Island’s Pecan Pie Shortbread recipe by using 1/4 tablespoon of almond extract and 3/4 tablespoon of vanilla extract. For the almond topping, froth 1 XL egg white, 2 tablespoons of sugar and 1 cup sliced or slivered almonds – spread on the shortbread before baking. Per Sue’s recipe, I covered loosely with foil to keep the almonds from getting too brown, removing it for the last 10 minutes.
Maybe next round some red and green sugar lightly sprinkled to give it a bit of a Christmas look.
My kitchen helper this morning…
The last time he tried to use this chair as a jungle gym, it tipped over: crash, bang, boom and surprised Auggie! He’s about 9 1/2 pounds now and longer so the play chair has become the nap chair when I’m in the kitchen.
Happy Day before Thanksgiving and Hanukkah and safe travel to all on the move.