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    Skillet Almond Shortbread Trisha Yearwood

    Skillet Almond Shortbread Trisha Yearwood

    Everyone loves a Skillet Almond Shortbread Trisha Yearwood.

    • Prep Time


    • Cook Time


    • Servings



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    • 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.


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