This shortbread keeps quite well in the refrigerator. Simply slip the whole pan into a plastic bag and seal securely.
Makes 16 to 20 cookies
|3/4||cup butter, softened|
|1/4||cup packed light brown sugar|
|1/4||cup powdered sugar|
|1||teaspoon almond extract|
|1-1/2||cups all-purpose flour|
|1/8||teaspoon baking soda|
|7||ounces (about 1 cup) almond paste|
|1/2||cup granulated sugar|
|1/2||cup milk chocolate chips|
- Preheat oven to 350°F. Line bottom of 9-inch pie pan with parchment or waxed paper.
- Cream butter, brown sugar, powdered sugar, egg yolk and almond extract in large bowl. Blend in flour and baking soda until smooth.
- Press half of the dough into prepared pie pan. Beat almond paste, granulated sugar and whole egg in small bowl until smooth. Spread over dough in pan. Roll out remaining half of dough on lightly floured surface into a circle to fit top of almond layer. Place over almond layer; press down to make smooth top.
- Bake 30 to 40 minutes or until top appears very lightly browned and feels firm. Remove from oven; sprinkle chocolate chips over the top. Let stand a few minutes until chips melt, then spread evenly over shortbread. Refrigerate until chocolate is set. Cut into slim wedges to serve.
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