Almond Shortbread Topping
2015-06-25 00:39:37
Yield: 6 to 8 servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 tablespoons cold butter, cubed
- 1/2 cup heavy whipping cream
- 1/2 cup sliced almonds
Instructions
- In a large bowl, stir together flour, sugar, baking powder, and salt. Using a fork or pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in cream and almonds just until combined. (Mixture will be crumbly.)
- Using your hands, gently shape dough into a disk. Cover with plastic wrap, and refrigerate until ready to use.
Taste of the South https://tasteofthesouthmagazine.com/
Almond Shortbread Topping recipe calls for sliced almonds. However, it doesn’t say how much to use. Just the word “cup” comes directly after the words “whipping cream.” Please advise as to the measurement of almonds to use. Thank you.
Hi Elizabeth! Thank you so much for pointing this out to us! Sometimes our ingredients and directions can get lost in translation from print to web. We’ve corrected the recipe to include 1/2 cup sliced almonds. Hope this helps!
So, I don’t understand. When do you bake this? Do you eat it as is, or baked? How do you use it?
Hi Becky! So sorry for the confusion! This recipe is a cobbler topping. We used it on our Miniature Peach Cobblers, but we’re sure it would be delicious on other cobblers, too! Place the topping on a cobbler, and bake at 350 for 25 minutes.
Can you bake these ahead of the cobbler and add as a topper afterward?
Hi Melissa,
Thank you for reaching out. Here’s the answer from our Test Kitchen: “You can bake it ahead and add it to the top. I would bake it the day you are going to serve it.
I wouldn’t bake it too far ahead. It’s better for it to be warm when you serve it.
It is really meant to be baked along with the cobbler, but it is fine to bake it separately and add it to the top too. I sometimes will bake extra pieces of pie crust to serve with cobbler because it is my favorite part.”
Enjoy!