Califonia Bountiful
Home | Contact Us

Recipe

Dessert






Spiced almond shortbread cookies

These warmly spiced cookies are stand-alone treats that can also be used with chef Gabe Garcia's balsamic, fig and pistachio frozen custard to make ice-cream sandwiches. Or, serve as a crumble atop a fruit cobbler.

Executive Chef Gabe Garcia
Tierra Sur at Herzog Wine Cellars, Oxnard


Print Recipe

To print this recipe, choose a print size:

3x5
4x6
8.5x11

Ingredients

1 3/4 cups pastry flour
2/3 cup almond flour
2 tsp. ground ginger
2 tsp. ground cinnamon
2 tsp. ground cardamom
1/2 tsp. ground cloves
1/2 tsp. ground star anise
1/2 tsp. salt
1/2 lb. butter or margarine, softened (plus extra for brushing)
3/4 cup powdered sugar
1 tsp. vanilla extract
1/4 cup granulated sugar

Instructions

In a large bowl, combine flours, spices and salt. Set aside. In a mixer with a paddle attachment, combine butter and powdered sugar until just blended. Do not cream. Stir in vanilla extract. Add dry ingredients and mix until just combined. Divide dough into two portions. Roll into logs and freeze for at least 30 minutes or up to 1 month wrapped tightly in plastic.

Remove logs from freezer and preheat oven to 375 degrees. Melt a few tablespoons of butter. Brush onto logs and sprinkle with granulated sugar. Slice cookies from logs about 1/2 inch thick. Bake on parchment-lined cookie sheets until just golden brown, about 5 to 10 minutes.

Makes about 2 dozen

Photo by David Whittemore



Follow us on: Facebook Twitter YouTube Pinterest Pinterest