You could also make a double or even triple batch of these and bake them in separate pans.
The recipe below is for plain almond shortbread cookies, but the recipe very forgiving.
So, feel free to play around with it.
Sally Vargas
Sometimes I make it with brown sugar, sometimes with finely chopped and toasted pecans, sometimes with walnuts.
I like to change it up frequently – the main point is just to make it!
Generously butter a 9-inch pie pan, or a tart pan with a removable rim.
Sally Vargas
In a large bowl, use a wooden spoon to stir the butter and sugar until creamy.
Stir in the flour, cornstarch, almond flour and salt.
Stir in the vanilla and milk.
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Knead with your hands if necessary; the dough will come together in big clumps.
Alternatively, use a stand mixer with a beater attachment to mix the dough.
Once you’ve added the vanilla and milk, beat on low speed just until the dough comes together.
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With a paring knife, cut the dough into 12 or 16 wedges.
Scatter the sliced almonds over the top and press them gently into the dough.
Chill for 30 minutes, until firm, or up to 2 days.
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(If chilling overnight or longer, cover the pan with plastic wrap.)
Remove from the oven and let cool for 10 minutes.
While the shortbread is still warm, carefully cut the wedges again to see to it they’re separated.
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Leave in the pan until completely cool.
Sprinkle with confectioner’s sugar before serving, if you like.
Sally Vargas
Sally Vargas
