Almond Shortbreads
Food Network Kitchen · foodnetwork.com · 2016 · 18 wedges
Against 433 shortbread recipes
More butter than 92% of recipes and more sugar than 92%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More butter than 92% of recipes: 106% of the flour weight against the typical recipe's 81%.
- More sugar than 92% of recipes: 71% of the flour weight against the typical recipe's 40%.
- More salt than 91% of recipes: 1.6% of the flour weight against the typical recipe's 0.4%, about 4 times as much.
Ingredients (8)
- 1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating≈ 60 g
- 2/3 cup sugar, plus more for top≈ 133 g
- 14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces≈ 199 g
- 2 teaspoons pure vanilla extract≈ 8 g
- 1/4 teaspoon almond extract≈ 1.1 g
- 1/2 teaspoon fine salt≈ 3 g
- 1 1/2 cups all-purpose flour≈ 188 g
- 1 large egg white, beaten≈ 33 g
flour 188 gbatter 625 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.
- Butter106% · 93rd percentile · median 81%
- Sugar71% · 93rd percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt1.6% · 92nd percentile · median 0.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 70 minutes
- median 18 minutes
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