Skillet Almond Shortbread Recipe
This Skillet Almond Shortbread Recipe is a buttery, golden dessert baked in a cast iron skillet, featuring crisp edges, a tender center, and toasted sliced almonds for rich nutty flavor.
Equipment
- 9-inch cast iron skillet
- Mixing bowl
- Whisk
- Spatula
- parchment paper or foil
Ingredients
- 1 1/2 cups granulated sugar
- 2 tbsp granulated sugar (for topping)
- 3/4 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C). Line a medium cast iron skillet with parchment paper or foil and lightly grease with baking spray.
- In a large mixing bowl, whisk together melted butter, 1 1/2 cups sugar, and eggs until smooth and fully combined.
- Sift in flour and salt. Stir gently until just incorporated, avoiding overmixing.
- Add almond extract and vanilla extract and stir until evenly distributed.
- Pour batter into prepared skillet and smooth the top. Sprinkle sliced almonds evenly over the surface, lightly press them in, and sprinkle remaining sugar on top.
- Bake for 30–35 minutes until golden brown, edges are crisp, and center is set. Cool in skillet for 15 minutes before slicing into wedges.
Notes
Always allow the shortbread to cool slightly before slicing. For a softer texture, reduce baking time by 3–5 minutes. For crispier edges, bake until deep golden brown. Toasting almonds enhances flavor but is optional. This recipe pairs beautifully with coffee, tea, or dessert wine.