Monday, December 17, 2007

Brown Butter Almond Shortbread Cookies



I love shortbread. And I'm always on the lookout for a good shortbread recipe. I think I can stop looking now because I've found what is possibly the best one.

Browning the butter gives the cookies a nice, rich, deep flavor and adds a nutty dimension to the recipe. You can use any nut you like. The original Bon Appetit recipe called for pecans. But I had almonds on hand so that's what I used.

Brown Butter Almond Shortbread Cookies


2 sticks butter, room temperature (1 cup, divided)
2 cups all purpose flour, sifted
1/4 tsp. salt
1/2 cup sugar
1 tsp. vanilla
1 cup almonds, processed until texture is like coarse cornmeal

1. In a heavy bottomed pan, melt one stick of butter over low-medium fire and cook until amber in color. It will take about 6-8 minutes. Make sure butter doesn't burn.
2. Strain butter and cool in fridge until semi-solid.
3. Meanwhile sift flour and salt together. Set aside.
4. Cream butters and sugar until fluffy.
5. Add vanilla and nuts.
6. Add flour and mix just until incorporated.
7. Form one inch balls with your hands and place on a cookie sheet.
8. Flatten balls slightly with your palm and bake in a 300 degree oven for 40-45 minutes.
9. Cool on a wire rack.

5 comments:

dee said...

Hello.

We have kirkland almonds and they are whole with the brown outer coating. Do I have to scrape the coating off? Or is it okay to process them as is? Thanks.

ctl said...

You don't need to take off the brown coating. I'd never make you do anything that tedious! :-)

Anonymous said...

hi chinky! your blog is an absolute goldmine! thanks~ best regards, wata

Anonymous said...

hi chinky:
just in case you're wondering who peppered your blog with all the new anonymous comments, it's corinna, again. I'm now such a fan! wow talaga even the photos, love the fruit pie shot with the dripping filling.

ctl said...

Thanks Corinna and Wata!!!