Cherry Almond Skillet Shortbread Recipes

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ALLISON'S HONEYED ALMOND-CHERRY SHORTBREAD

Dried fruit and nuts may be the ingredients for traditional fruitcake, but here they shine in Allison Hedges' lusciously dense cookies. The secret is in the prep work: Cherries are soaked in sherry with citrus zest, and almonds get a salty-sweet coating for "pockets of deliciousness."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 12



Allison's Honeyed Almond-Cherry Shortbread image

Steps:

  • Prepare the macerated cherries: Combine all ingredients in a medium bowl, and toss to combine. Let stand for about 1 hour, stirring occasionally.
  • Make the honeyed almonds: Cook honey and butter in a medium saucepan over medium-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, salt, and vanilla. Stir to coat completely. Remove from heat, and spread on a parchment-lined baking sheet. Let cool, about 30 minutes, then coarsely chop.
  • Make the dough: Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add macerated cherries, and mix until combined. Add flour and salt, and mix until dough just comes together, about 1 minute. Add honeyed almonds, and mix until just combined.
  • Turn out dough onto a piece of parchment, and form into a 2 1/2-by-16-inch rectangular log, pressing edges with a ruler to shape; wrap in parchment. Refrigerate until firm, at least 1 hour or up to 2 days. (Dough can be frozen for up to 3 months.) Cut dough into 1/4-inch-thick slices, and arrange on parchment-lined baking sheets. Chill in refrigerator for 1 hour.
  • Preheat oven to 300 degrees. Bake until cookies are golden and set, 30 to 35 minutes. Let cool completely on baking sheets.

8 ounces (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar
2 1/4 cups all-purpose flour
1 1/4 teaspoons coarse salt
1/2 cup honey
1 ounce (2 tablespoons) unsalted butter
2 cups lightly toasted sliced almonds
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1 cup dried cherries, roughly chopped
2 tablespoons dry sherry
1 tablespoon finely grated tangerine or orange zest

SKILLET ALMOND SHORTBREAD

Provided by Trisha Yearwood

Categories     dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 8



Skillet Almond Shortbread image

Steps:

  • Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

Nonstick cooking spray
1 1/2 cups plus 2 tablespoons sugar
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins

CHERRY AND ALMOND SHORTBREAD

Lovely rich shortbread with glace cherries and ground almonds

Provided by salhumbie

Time 30m

Yield Serves 12

Number Of Ingredients 0



cherry and almond shortbread image

Steps:

  • Beat butter and sugar together until pale
  • Stir in ground almonds, then glace cherries, chopped.
  • Stir in flour until you have a paste.
  • Turn onto lightly floured work surface & gently roll until 1cm thick
  • Cut into rounds, fingers or shapes. Put on baking sheet and sprinkle with caster sugar.
  • Chill for 20-30 mins
  • Bake for 15-20 mins on 190° gas mark 5
  • Cool on wire rack

SKILLET ALMOND SHORTBREAD

From Foodnetwork.com, from a cooking show with Trisha Yearwood. My friend raved about it so I tried it and it's wonderful! My family loves it.

Provided by Angel91805

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8



Skillet Almond Shortbread image

Steps:

  • Preheat the oven to 350. Line a 10 inch cast iron pan with aluminum foil and spray the foil w/ cooking spray.
  • In a large mixing bowl, stir 1 1/2 cups of sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top w/ the sliced almonds and the remaining 2 tbsp sugar. Bake until slightly brown on top, about 35 minutes. Cool in the skillet. When cool, use the foil to lift the shortbread from the skillet. Remove the foil before serving.

1 1/2 cups sugar
3/4 cup butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds
2 tablespoons sugar

CHERRY ALMOND SHORTBREAD

Make and share this Cherry Almond Shortbread recipe from Food.com.

Provided by Evie3234

Categories     Dessert

Time 22m

Yield 60 cookies

Number Of Ingredients 6



Cherry Almond Shortbread image

Steps:

  • Cream butter and sugar well in a large bowl.
  • Add remaining ingredients.
  • Work into butter mixture.
  • Shape into 4 rolls about 1 1/2 inches in diameter.
  • Put each roll into waxed paper and chill.
  • Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.

Nutrition Facts : Calories 125.9, Fat 7.4, SaturatedFat 4, Cholesterol 16.3, Sodium 64.1, Carbohydrate 14, Fiber 0.5, Sugar 7.3, Protein 1.4

1 lb butter, softened
2 cups brown sugar, packed
3 1/2 cups flour
1/2 cup cornflour
1 cup quartered glace cherries
1 cup finely chopped almonds

CHERRY SHORTBREAD HEARTS

James Martin's easy biscuits taste as good as they look and make an ideal Valentine's Day gift

Provided by James Martin

Categories     Treat

Time 30m

Yield Makes 14-16, depending on cutter

Number Of Ingredients 8



Cherry shortbread hearts image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
  • Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
  • Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.

Nutrition Facts : Calories 242 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.21 milligram of sodium

100g icing sugar , plus extra for dusting
200g plain flour , plus extra for dusting
50g cornflour
50g ground almonds
250g pack cold butter , cut into cubes
50g glacé cherries , finely chopped
½ tsp almond extract
8 tbsp cherry jam , sieved

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