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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F and set the rack in the middle of the oven. | 2. Have ready a 9-inch ungreased springform pan. | 3. Beat the butter and sugar on medium speed in a stand mixed for 3-4 minutes until very light, scraping down the sides of the bowl and the paddle from time to time. | 4. Add the almond extract and beat on medium speed for 30 more seconds to blend. | 5. In a small bowl whisk together the flour and salt. | 6. Add to the butter mixture and beat on low speed until blended, 30 - 40 seconds. The dough will be stiff. | 7. Remove 1/2 cup of dough and spread it on a small plate in a thin later; place it in the freezer. | 8. Press the remaining dough into the pan evenly - it can be a little higher at the edges, but the center shouldn't be elevated. | 9. Spread the jam evenly over the dough to within an inch of the edge. | 10. Retrieve the remaining dough from the freezer and crumble it over the jam. | 11. Sprinkle the almonds evenly over the top. | 12. Bake the shortbread for 40-50 minutes, or until golden brown. | 13. Remove from the oven and let cool completely on a rack before removing from pan. | 14. Cut the shortbread into serving size triangles. | 15. Freezes well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3/4	cup	unsalted	1026.0	47.141999999999996	32.058	86.4
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
almond extract	1/4	teaspoon		-	-	-	-
purpose flour	1 1/2	1/2	unbleached	-	-	-	-
salt	1/8	teaspoon		-	-	-	-
apricot jam peach	1/4	cup	used used	-	-	-	-
almond	1/3	cup	sliced	642.3733	0.0	0.0	72.6667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.