Almond Shortbreads

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

really buttery taste. short, nice looking, easy to make. freezes well

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

yes tasty? Instead of whole nuts I used almond powder. And instead of egg I used apple sauce. Result was tasty and i had to make them again. So second time instead of only almonds I took cashew nut powder, pistachio powder and almond powder.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've used this recipe for the last four years. Less sugar would be good. However, I do not put it in a tart pan or cut it like a pizza. They end up looking and tasting somewhat like Pepperidge Farm Geneva cookies. When it gets to that part, I take the dough and lay it onto a plastic wrap, form the dough into a long cylinder, which I freeze for about an hour. Then, I cut the cylinder lenghwise and slice quarter-inch halfrounds from there. I follow the cooking times from another recipe, 14-17 minutes on 325 until golden. After they cool, I drizzle and splatter the whole batch with melted ghirardelli semi-smeet chocolate and sprinkle chopped almonds on top. I like the combination of salty and sweet. They are a favorite. This recipe is a good starting point. Great for gifting.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are okay but not fabulous. Theyre extremely sweet. I would definitely cut the sugar in half if you dont like really sweet cookies.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one of the best Shortgread cookie Recipe that I have ever used. I use it for a tort nase as well as an eating cookie.
I have also used this recipe as a base for my favorite cookie crust by using Hazelnut and sealing it with sugar. It make a wonderful crust for fruit torts or a Cream Cheese and Lemon Curd Tort.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The picture is certainly not of shortbread fans. I have no idea what recipe it goes with.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Simply dilicous

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Everyone loves when I make them cookies!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These shortbreads are easy to make. They are delicious. My husband loves them. Mine turned golden brown after 35 minutes. I turned off the heat
, & let it sit for 5 more minutes in the oven. They did turn out a bit crumbly in the middle when I cut them. Next time, I will try to leave them in a little longer.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The receipe was so easy to follow and they came out perfectly! I'm taking them to a cookie exchange and I plan to make more within the next week for Christmas.