Almond shortbread in a frying pan

Votes: 2

How to Make Almond Shortbread in a Skillet

Time: 1 hour 5 minutes
Complexity: easily
Servings: 10

This shortbread crust is made with wheat flour and no ground almonds or almond flour, making it quite budget-friendly while still delivering a stunning, exquisitely flavored crust. The only main ingredients are butter, flour, sugar, and eggs. Almond extract imparts a stunning aroma, and flaked almonds sprinkled on the surface add a touch of flavor. Baked in a cast-iron skillet, the crust is crisp on the outside and soft and melting on the inside. It's the perfect accompaniment to a cup of coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 tbsp. + 2 tbsp. sugar
165 g butter, melted
2 large eggs
1.5 cups of flour
0.5 tsp salt
1 teaspoon almond extract
0.5 cups sliced almonds with skins

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sugar, butter, eggs, premium flour, almond extract, almond

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 10-inch (25cm) cast-iron skillet with aluminum foil and spray with cooking spray. In a large bowl, combine 1/2 cup sugar with melted butter. Beat in the eggs, one at a time. Sift the flour and salt into the batter. Add the almond extract and mix well. Pour the batter into the skillet. Garnish with sliced almonds and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, about 35 minutes. Cool in the skillet. When cool, pull the foil to remove the cake. Remove the foil and serve.

Categories:

recipe / Pan / Desserts / Cookie / Sweet pies, tarts and casseroles / Trisha Yearwood

Similar recipes