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Skillet Almond Shortbread trisha yearwood

740
(329)
  • 10 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ingredients

Nonstick cooking spray
cups plus 2 tablespoons sugar
¾ cup (1½ sticks) butter, melted
2 large eggs
cups all-purpose flour
½ teaspoon salt
1 teaspoon almond extract
½ cup sliced almonds with skins
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Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
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Total Carbohydrate g %
Dietary Fiber g %
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Directions

Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

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