Trisha Yearwood's Skillet Almond Shortbread

[Granny Smith]

Trisha Yearwood's Skillet Almond Shortbread

Ingredients

nonstick cooking spray
1 1/2 cups plus 2 tablespoons sugar
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins

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.


Read more at: www.foodnetwork.com/recipes/trisha-yearwood/skillet-almond-shortbread-recipe.print.html?oc=linkback

[meemo]

I saw her make this and copied the recipe. I have everything but the almond extract. It looked delicious and sure was easy.

[Granny Smith]

I wrote down the recipe while she was making it, too! It's just as good as it looked.

[Valerie]

Wonder what would happen if you didn't use the foil?

[Granny Smith]

I wondered the same thing when I made it. Once it was cool, it came off the foil very easily and was firm enough to pick up and put on a plate. The foil might be there to keep the bottom from getting too brown since shiny pans (the foil) don't brown as dark as dark pans (the iron skillet)