Serves: 5
Total Calories: 713
Heat oven to 350°. In a large mixer bowl, combine flour, sugar, butter, egg yolk, and almond extract. Beat at low speed, scraping bowl often, until particles are fine, 2 -3 minutes. Press in bottom of greased 10x15x1-inch jellyroll pan.
In small bowl, beat egg white and water until frothy; brush on dough. Sprinkle almonds over top. Bake for 15 minutes or until browned. Cool completely before cutting into bars.
This Almond Shortbread recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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