Blend and pulse the 1/2 cup nuts in a food processor with the sugar until
mixture resembles coarse sand. (If there are a couple small chunks of nuts
that is fine.) Add the butter, vanilla and almond extracts and the salt, and
pulse until creamy. Add the flour and continue to pulse to make a soft dough
Turn the dough out into a 9-inch tart pan and spread it out evenly with an
off-set spatula. Di p the spatula in a little warm water to help smooth and
even the surface of the shortbread. Cover and freeze until firm, about 20
Put the tart pan on a baking sheet and dock (prick) the dough all over with
a fork. Generously sprinkle the top of the shortbread with sugar. Toss the
remaining whole almonds in the egg white; evenly arrange and press the nuts
into the dough around the edge of the pan. Bake until golden brown and set,
about 1 hour and 10 minutes.
Cool the short bread in the pan on a rack for 10 minutes. Carefully remove
the tart ring and cut the shortbread with a sharp knife into wedges, each
with a nut. Cool shortbreads on a rack completely. (Alternatively present
the shortbread as 1 large cookie. Cool the shortbread in the pan completely
and remove the tart ring. Cut the shortbread into wedges as desired.)
Serve. Store in a tightly sealed container for up to 5 days.
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