cast iron skillet almond shortbread

Happy Monday! My favorite new dessert recipe right now is skillet almond shortbread. I made this last Tuesday when we had friends over for dinner & being that we are all obsessed with anything-almond-flavored, it was a total hit. Plus it's beyond easy to make and uses ingredients you most likely already have on hand! 
 If that’s not enough to convince you to dust off your cast iron skillet, I don’t know what is.
A perfect blend of buttery, almond flavor, this skillet dessert is sure to impress all your guests! We love the extra sugar and sliced almonds on top & we plan to incorporate this easy and delicious dessert into holiday gatherings and every day get-togethers.

Skillet Almond Shortbread
What you'll need //
1 1/2 cups plus 1-2 tablespoons sugar
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs
1 1/2 cups all-purpose flour
            {You can make this recipe gluten free by using GF Cup4Cup Flour}
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins
What you'll do //
1.    Preheat the oven to 350 degrees F. 
2.   Line a 10-inch cast-iron skillet with aluminum foil and butter the foil 
3.   In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter.
4.   Add the almond extract and stir well.
5.   Pour the batter into the skillet.
6.   Top with sliced almonds and the remaining 1-2 tablespoons sugar as desired
7.   Bake until slightly brown on top, about 35 minutes. 
8.   Cool the shortbread in the skillet.
9.   When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.
Enjoy the week & this beautiful weather! XO

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