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Ingredients
| light brown sugar (packed): 1/4 cup (firmly packed) |
| all-purpose flour (unsifted): 1 1/2 Tbl |
| wheat germ: 1 1/2 Tbl (toasted) |
| ground cinnamon: 1/2 tsp |
| salted butter: 1 1/2 Tbl (cold) |
| almonds (sliced): 3 Tbl |
| salted butter: 10 Tbl (softened) |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| almond extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| wheat germ: 1/2 cup (toasted) |
| almonds (sliced): 2/3 cup (finely chopped) |
Almond Streusel Shortbread
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
18 min -
Servings
24 serving(s)
Tags
- Preheat oven to 325°F.
- STREUSEL: Combine the brown sugar, flour, wheat germ, and cinnamon in a bowl.
- Cut in the butter to form crumbs.
- Add sliced almonds; cut in until evenly distributed.
- SHORTBREAD: Cream the butter and brown sugar until creamy.
- Add almond extract; blend well.
- In a small bowl, combine the flour, wheat germ, and almonds; add to butter mixture in two parts.
- Mix well.
- Divide dough in half; pat each half into an 8" circle on ungreased cookie sheets.
- Spoon the steusel over the shortbread, pressing it in with your fingers.
- Cut each circle into 12 wedges; separate them slightly.
- Bake 18-20 minutes, or until lightly browned.
- Cool for 3 minutes on the cookie sheets; remove cookies to wire racks and cool completely.