|
Almond Shortbreads: Preheat oven to 300 degrees F (150 degrees C) with the rack in
the middle of the oven. Have ready a 8 inch (20 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 12 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 color), about 45-55 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 12
wedges (along the lines
scored). Cool completely on a wire rack.
Makes 12 shortbread wedges.
Shortbreads make a wonderful accompaniment to
ice creams and ices, and Fruit Fools (Rhubarb
& Strawberry) (Kiwi, Blackberry or
Strawberry)
Sources: David,
Elizabeth. An Omelette and a Glass of Wine. New York: Elisabeth
Sifton Books Viking, Viking Penguin Inc. First American Edition 1985.
Davidson, Alan.
The Oxford Companion to Food. Oxford: Oxford University Press,
1999.
|
Page loading ... Please wait.
