I love all things almond paste.  This was my Christmas present this year.  Thanks Mimi!

So I’ve been browsing ideas and decided to try almond shortbread for my Book Club.  I think this recipe is a keeper!

ALMOND SHORTBREAD

8 oz. almond paste

1 cup sugar

2 sticks (224 gm) salted butter

2 egg yolks

2 1/2 cups flour

1 tsp baking powder

Preheat oven to 350 and grease a 9 x 13 baking dish.

Mix grated almond paste, sugar, and butter in mixer until well combined.  Beat on high for three minutes.

Add egg yolks one at a time, and beat on high three more minutes, until light and lemon colored.

Mix together flour and baking powder (and salt if you don’t have salted butter), then add to mixer.  Stir just until blended, do not overmix!

Lightly press dough into the baking dish, smoothing with your fingers or a piece of wax paper.

Score the surface before baking (to make cutting easier later).

Bake 22-26 minutes, or until the surface is a light golden color.

After baking, cool pan on a wire rack.  Wait until cool before cutting so they don’t break apart!

Our Book Club was reading People of the Book.  We had cookies at the end, and I was happy that everyone liked them enough to empty the whole plate.  Maybe I am a simple person, but I like thinking that people like my cookies.  It makes me feel good at something :).