Almond Shortbread

Preparation info

  • Yield:


    cookies, approximately 2¼ inches in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Just about everyone loves shortbread cookies—the buttery taste and crumbly texture are all but irresistible. In this recipe, a portion of the butter has been replaced with almond paste. This makes it possible to roll the dough into logs and slice into cookies before baking, unlike the traditional bar-type of shortbread cookie, in which the fragile dough is rolled out flat, scored, baked, then cut into individual pieces after baking. Keep the logs of dough in the refrigerator and finish the