Recipe courtesy of Trisha Yearwood
Cherry Almond Skillet Shortbread
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- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 20 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 375
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 4 g
- Cholesterol
- 74 mg
- Sodium
- 135 mg
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 20 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 375
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 4 g
- Cholesterol
- 74 mg
- Sodium
- 135 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.
- In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
- Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
- Bake until slightly brown on top, about 35 minutes.
- Cool the shortbread in the skillet. When cool, cut into wedges.
