Italian Shortbread With Almonds And Jam

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3/4 cup unsalted butter, at room temperature
• 1/2 cup sugar
• 1/4 teaspoon almond extract
• 1 1/2 cups unbleached all-purpose flour
• 1/8 teaspoon salt
• 1/4 cup apricot jam (i used peach and amaretta jam) or 1/4 cup other not to sweet jam (i used peach and amaretta jam)
• 1/3 cup sliced almonds

Recipe

• 1 preheat oven to 350°f and set the rack in the middle of the oven.
• 2 have ready a 9-inch ungreased springform pan.
• 3 beat the butter and sugar on medium speed in a stand mixed for 3-4 minutes until very light, scraping down the sides of the bowl and the paddle from time to time.
• 4 add the almond extract and beat on medium speed for 30 more seconds to blend.
• 5 in a small bowl whisk together the flour and salt.
• 6 add to the butter mixture and beat on low speed until blended, 30 - 40 seconds. the dough will be stiff.
• 7 remove 1/2 cup of dough and spread it on a small plate in a thin later; place it in the freezer.
• 8 press the remaining dough into the pan evenly - it can be a little higher at the edges, but the center shouldn't be elevated.
• 9 spread the jam evenly over the dough to within an inch of the edge.
• 10 retrieve the remaining dough from the freezer and crumble it over the jam.
• 11 sprinkle the almonds evenly over the top.
• 12 bake the shortbread for 40-50 minutes, or until golden brown.
• 13 remove from the oven and let cool completely on a rack before removing from pan.
• 14 cut the shortbread into serving size triangles.
• 15 freezes well.