For Thanksgiving this year, I tried a new and different kind of dessert. Instead of the usual sweet potato pie or coconut pie, I decided to try a new recipe from Trisha Yearwood's new show on the Food Network - Trisha's Southern Kitchen. It was so simple and an absolute hit.Skillet Almond Shortbread took about 15 minutes to prepare and 35 minutes later, it was baked and ready to be eaten. So simple, so easy and so delish!
Almond Shortbread (adapted from Trisha's Southern Kitchen)
1 1/2 cups plus 2 tablespoons sugar
3/4 cup butter, melted
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins
1. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.
2. In a bowl, stir 1 1/2 cups of the sugar into the melted butter.
3. Beat in the eggs one at a time.
4. Add flour and salt and stir well.
5. Add almond extract and stir well.
6. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar.
7. Bake until slightly brown on top, about 35 minutes.
8. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.Enjoy...