Skillet Almond Shortbread

Skillet Almond Shortbread

Photo by Jo A.

  • Prep Time


  • Total Time


  • Servings



  • 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


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.


Facebook Conversations