Almond shortbread is just one of those melt in your mouth goodness simple deserts that I always dreaded to make, because of the thought of finishing the batch by myself. And you booze your almond bake with a generous splash of Amaretto liquor, it’s practically magic if you ask me. Any sweet, almond-flavored, Italian liqueur opens up an array of exciting flavor nuance and can bring a flare of creative inspiration back to your baking.
It was equal part flour to almond flour and all butter. I used Amish roll butter, which is bright yellow color indicating more cream. The bonus is that Almond shortbread keeps for weeks, but only if you hide it.