It’s been a while since I’ve posted a shortbread recipe, and I would like to share this almond marzipan variation with you. I’ve been looking for ways to gussy up my shortbread, and these Chinese moon cake molds, that I found online, seem to be doing the trick. They’re made for thicker cakes, but instead, I simply rolled out my dough to the desired 1/4 inch and used the molds to cut and stamp my cookies. It’s much more time consuming then the usual roll a log and slice it with a knife method, but I find the stamped cookies to be charming and well worth the effort. For this shortbread recipe you’ll need to use a food processor, it’ll help you grind your almonds into your butter, sugar, and flour in a way that will bind your dough together without making it overly gummy and moist. Your almonds should melt into the dough, only surfacing in the flavor and little crunchy bites.
- 1 cup (2 sticks) Butter
- 2/3 cup Powdered Sugar
- 1 tsp Almond Extract
- 1/2 tsp Salt
- 2 cups Flour
- 4 oz Marzipan
- 1/2 cup slivered and peeled Almonds
- Combine all of the ingredients in a food processor until the dough comes together.
- Chill, tightly wrapped, dough in the refrigerator if it is too soft to mold. If you don’t want to individually shape your shortbread, you can roll it into a log, and chill it that way. Then when it’s time to shape the dough you can just slice up the log. Here‘s an example of this method from a past shortbread recipe.
- 20 minutes before baking, preheat the oven to 325 F (~163 C).
- Roll out, mold, and/or cut your dough.
- Place the cookies on greased or parchment lined baking sheets.
- Bake for ~18 minutes.