Almond Shortbread Stars
Almond Shortbread Stars are a variation of our Basic Shortbread Wedges.
- Servings: 12
- Yield: Makes 2 dozen
Source: Martha Stewart Living, December 2000
- 8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 1/2 cup confectioners’ or granulated sugar
- 1 teaspoon pure vanilla extract (optional)
- 1/2 cup blanched almonds
Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
Puree 1/2 cup blanched almonds; add to creamed butter and sugar with 1 teaspoon almond extract. Roll on lightly floured surface to 1/4 inch thick. Cut into star shapes; chill. Heat oven to 325 degrees. Bake until firm and just starting to color, 15 to 20 minutes. Toss cooled shortbread in confectioners' sugar.