Recipe courtesy of Trisha Yearwood
Skillet Almond Shortbread
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 35 min
- Yield: 10 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 382
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 5 g
- Cholesterol
- 74 mg
- Sodium
- 168 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 382
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 5 g
- Cholesterol
- 74 mg
- Sodium
- 168 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.
