• Ingredients: 28
  • Serves: 8

Almond shortbread cookies with , golden brown sugar, vanilla extract, pinch of salt, all purpose flour, cornstarch, sliced almonds.

Ingredients

  • 6 tablespoons chilled unsalted butter, cut into 8 pcs.
  • 1/4 cup golden brown sugar
  • 3/4 tsp. vanilla extract
  • Pinch of salt
  • 3/4 cup all purpose flour
  • 1 tbsp. cornstarch
  • 1/4 cup sliced almonds

For brownie layer

  • 3/4 cup plus 2 tbsps. all-purpose flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 4 oz semisweet chocolate, chopped
  • 1 oz unsweetened chocolate, chopped
  • 1 stick unsalted butter, cut into pcs.
  • 1 cup packed brown sugar
  • 1 tsp. vanilla
  • 2 large eggs

For caramel-pecan layer

For topping

Equipment:

  • cookie sheets lined with parchment or foil; rolling pin.

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Preheat oven to 375°F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor.

    For this step you will need

  2. Step 2 Blend until smooth, about 20 seconds. Add flour and cornstarch. Using on/off turns, process until dough clumps together.

    For this step you will need

  3. Step 3 Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere.

    For this step you will need

  4. Step 4 Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan.

    For this step you will need

Nutrition information

Calories 170 Carbohydrates 17 g (6%)
Fat 11 g (16%) Protein 2 g (4%)
Saturated Fat 6 g (28%) Sodium 22 mg (1%)
Polyunsaturated Fat 1 g Fiber 1 g (3%)
Monounsaturated Fat 3 g Cholesterol 23 mg (8%)