Yields 16 servings
1 cup butter
1/3 cup honey
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup almonds, chopped and toasted
Preheat oven to 300 F.
Cream butter, honey and vanilla until fluffy. Add flour 1 cup at a time, blending well after each addition. If mixture becomes to stiff, knead in remaining flour by hand. Work in nuts.
Pat dough into shortbread mold or ungreased 9-inch iron skillet. Score surface to make 16 pie-shaped triangles so shortbread may be divided for serving. With a fork, prick deeply into the scores.
Bake for 35 to 40 minutes. Cool 10 minutes. Remove from pan. Cut into wedges while warm, and serve.
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