Skillet Almond Shortbread

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If you like almond, you'll love this. I baked it in a pie pan with the foil and it turned out great. I baked it 2 minutes longer and tested it with a toothpick to make sure it was done. I thought it was best once it cooled. The almond flavor really comes through and the sugar topping is crisper.

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I HATE shortbread but I keep trying it and I must say this is the best I have every had!!!!!!

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Holy YUMM! This is soo good! Just took it out of the oven and let it cool a little and I couldn't help myself, I ate two pieces. I did follow another review and I heated the skillet on a small burner before putting it in the oven to ensure that the middle would cook. And I added vanilla extract in place of the almond. I only sprinkled two teaspoons of sugar on top, and it was plenty sweet!
Thank you Trisha! Yumm!!

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So, I saw this recipe on the show today. We are staying at my sister-in-laws and decided to try it. She didn't have much sugar and I saw what I thought was some different type of lemony sugar. Ended up using it - half sugar and half the other lemony stuff. It turned out great! Had a great hint of lemon. Later learned that the lemon sugar was powdered lemonade. Go figure! I will make this again and add some raspberries (with the lemonade. Thank you Tisha!

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I'd been looking for a go to shortbread recipe, and this has been it. I've also made it with pecans (use vanilla instead of the almond extract and it was even better. To: mail_11764840, the way to firm up the soft center is go ahead and make your foil form for the shortbread in the pan. Then put the skillet on one of the SMALL burners on your stove, setting it so the pan has the hot burner dead center-the pan should be too big for the burner. Heat it up maybe five minutes and then add your batter, top it, and bake as usual. Heating up just the center of the pan first gives the center a head start on cooking and should let it come out firm and more crispy on the bottom. Hope this helps!

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This is YUMMY! I have made this a couple of times, and I still have one question! The center of of the shortbread never gets "crisp" .. it is always a little "soft". Is that normal?

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Absolutely delish! Everyone loved it! Home and work. Everyone asked for the recipe. Did make it with a mix of Splenda and regular sugar and just regular sugar, both came out great.

Thanks Trisha - great recipe!

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I substituted Splenda Blend for the sugar and baked in a greased 9 x 9 glass pan. It turned out just great. Husband loved it! Will make this again.

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I made this recipe for dessert after dinner, my family loved it and my coworkers all asked for the recipe.I am going to try the review that used cinnamon and pecans, cant wait.

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Great. I did use the 1 1/2c. sugar in the batter, & found the "cake" not THAT sweet. I didn't dare cut down on the sugar b/c baking is kind of like chemistry as far as "amounts stated", I feel. However, I only sprinkled about 1+ teaspoons (didn't measure exactly, but I know there was plenty of sugar left in the 1T I had intended to put on top. In this case not following the topping amts. exactly wasn't the same as experimenting with the batter amts. I'm sure using less sugar on top made the whole "cake" taste just right to me. Thx Trisha!!!