Almond Shortbread

Ingredients

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
2/3 cup (90 grams) all-purpose flour
1/3 cup (30 grams) almond flour (meal)
2 tablespoons (15 grams) rice flour or cornstarch (corn flour)
1/8 teaspoon salt
Flaked almonds for decorating the top of the shortbread (optional)

• Preheat oven to 150 degrees C with the rack in the middle of the oven. Have ready a 15 cm tart pan with a removable bottom.
• In the bowl of your electric mixer cream the butter and sugar until smooth (about 2 minutes). Beat in the vanilla extract. In a separate bowl whisk together the flours (all purpose, almond, and rice) and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated.
• Press the shortbread dough evenly into the tart pan. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. Using a sharp knife, score (make shallow lines) the top of the shortbread into 8 even pieces. Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
• Place in preheated oven and bake until it is nicely browned (biscuit colour), about 60-70 minutes. Transfer shortbread to rack and cool for five minutes before removing from tart pan. Place the shortbread round on a cutting board and cut into 8 wedges (along the lines scored). Cool completely on a wire rack.
• Makes 8 shortbread wedges.

Maura Vitali