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Skillet Almond Shortbread Recipe

Skillet Almond Shortbread

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (61)

  • Recipe categories: Nuts,
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Average Rating:

Total Reviews: 61

Showing 41-50 of 61

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  • on November 28, 2012

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    I made this for Thanksgiving,and it was wonderful!! It was easy and quick. It came right out of the skillet/foil!!!

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  • on November 27, 2012

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    I really love this recipe! I couldn't wait to try it after watching the show. I made it in the cast iron but when I took it off the foil it started to crumble a little bit. I agree with some of the previous reviews and next time will just butter the cast iron liberally and forget the foil. I did think the 2 tablespoons of sugar on top was a bit too sweet for the dessert. My solution to this was serving it with some fresh raspberries. SO GOOD! Next time I think if I don't have any fruit on hand, I will just reduce the sugar on top to 1 tablespoon. Looking forward to more of your recipes!

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  • on November 25, 2012

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    Wow! Superb... We have made it three times now since it quickly disappears. We certainly need to cook it longer in higher altitude, closer to 1 hour. The third time we added dried cranberries for a bit of color. Nice addition... Now we need more almond extract, since we have made so many batches.. Lol... Enjoy.

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  • on November 25, 2012

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    Excellent and easy. Daughter made this for Thanksgiving, and it was a real hit! Dessert, snack, and almost bar cooky-like. Delicious!

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  • on November 25, 2012

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    Oh my goodness!!! What an easy-to-make, delicious, scrumptious dessert!!! I made this today and the whole family loved it. My sister-in-law wants it for her birthday cake next year! Trisha, you hit a grand slam with this one! Thank You so much for sharing the recipe.

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  • on November 24, 2012

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    So delicious and easy to make! I have made this 4 times since trying it at a friends house a week ago. Everyone who tastes it just LOVES it. I substituted half of the almond extract for vanilla extract and added extra almonds on top....yummy.

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  • on November 23, 2012

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    Unbelievably scrumptious! I made this for family members who arrived early to watch Thanksgiving parades and get a head start on our traditional get-together. With ALL the food, it was still one of the favorites. I would love to send some of our Almond Vanilla extract to Trisha...hope she reads this and looks up Mannix Vanilla.

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  • on November 22, 2012

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    I made this today and it was quick and easy. As well as delicious!! My family loved it and it reminds me of almond meringues from my favorite bakery. Chewy on the inside and crisp on the outside. So wonderful!!

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  • on November 21, 2012

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    Excellent recipe! The only thing I did differently was to heat the iron skillet first and then melt apx. 2 Tbs.of butter to coat skillet; then poured in batter and cooked without using the foil. It did not stick to the pan at all and the butter created a crunchy golden 'crust' that was delicious.

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  • on November 21, 2012

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    Excellent almond flavor and wonderful texture. Definitely not a shortbread though. This recipe is more of a "breton" style cake (French butter cake, or a "blondie" so to speak. Very dense, very rich, very fine texture, very addictive. Cuts like buttah. I found the baking time listed to be perfect, but I should mention that my cast iron skillet was still a little warm from baking cornbread in it about an hour earlier. I lined my skillet with non-stick foil which worked perfectly. After cooling completely, the foil peeled off without any trouble. Oh, I sprinkled the top with sliced almonds and coarse sanding sugar for a little extra crunch on top. Can't wait to make again for tomorrow's Thanksgiving dessert table.

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