Almond Shortbread II

Recipe View 5 mins In a medium bowl, cream together the softened butter and sifted confectioners' sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Gradually add the cornstarch, all-purpose flour, and ground nutmeg to the butter mixture. Stir until just combined, being careful not to overmix. Then, add the almond meal and stir gently. (2 minutes)

Recipe View 3 mins Turn the dough out onto a lightly floured surface and knead briefly until it forms a smooth ball. Divide the dough in half. (3 minutes)

Recipe View 1 hrs Roll each portion of dough into a log approximately 6 inches (15 cm) long. Wrap each log tightly in plastic wrap or parchment paper and refrigerate for at least 1 hour, or up to 1 week. (1 hour)

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper. (5 minutes)

Recipe View 10 mins Remove the dough logs from the refrigerator and unwrap them. Using a sharp knife, slice the logs into 1/2-inch thick rounds. Place the slices onto the prepared baking sheet, spacing them about 1 inch apart. (10 minutes)

Recipe View 5 mins Gently press a blanched almond onto the center of each cookie. (5 minutes)

Recipe View 15 mins Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden brown. (12-15 minutes)

Recipe View 10 mins Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

Recipe View 5 mins Once cooled, store the almond shortbread cookies in an airtight container to maintain their crispness. (5 minutes)