Save to Pinterest Buttery, tender shortbread wedges studded with tart dried cherries and crunchy almonds, finished with a delicate almond glaze. Ready in under an hour no chilling required.
Ingredients
- 1 cup (225 g) unsalted butter: softened
- 2/3 cup (135 g) granulated sugar:
- 1 tsp pure almond extract:
- 2 cups (250 g) all-purpose flour:
- 1/4 tsp fine sea salt:
- 1/2 cup (65 g) dried cherries: chopped
- 1/3 cup (40 g) sliced almonds:
- 1/2 cup (60 g) powdered sugar:
- 1-2 tbsp milk:
- 1/4 tsp pure almond extract:
- 2 tbsp sliced almonds: for garnish (optional)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Line a 9-inch (23 cm) round cake pan with parchment paper or lightly grease it.
- Step 2:
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the almond extract.
- Step 3:
- Add flour and salt mix until just combined. Fold in the chopped dried cherries and sliced almonds.
- Step 4:
- Press the dough evenly into the prepared pan. Smooth the surface with the back of a spoon or spatula.
- Step 5:
- With a sharp knife, score the dough into 8 wedges (do not cut all the way through).
- Step 6:
- Bake for 23-27 minutes or until lightly golden at the edges. Remove from oven and cool in the pan for 10 minutes.
- Step 7:
- While still warm, carefully cut through the scored lines to separate the wedges. Let cool completely in the pan.
- Step 8:
- For the glaze, whisk powdered sugar, milk, and almond extract until smooth and pourable. Drizzle over cooled wedges and sprinkle with additional sliced almonds if desired.
- Step 9:
- Allow glaze to set before serving.
Save to Pinterest These wedges pair beautifully with tea or coffee.
Required Tools
9-inch (23 cm) round cake pan Mixing bowls Electric mixer or sturdy spoon Measuring cups and spoons Sharp knife Whisk
Allergen Information
Contains Milk (butter) Tree nuts (almonds) Wheat (flour) May contain traces of other allergens always check ingredient labels.
Nutritional Information
Calories 335 Total Fat 20 g Carbohydrates 38 g Protein 3 g
Save to Pinterest Recipe Questions & Answers
- → Can I use fresh cherries instead of dried?
Fresh cherries are wetter and may alter the dough's texture, so dried cherries are recommended for the best consistency.
- → Is it necessary to chill the dough before baking?
No chilling is required; the dough can be baked directly after preparation for convenient timing.
- → How can I make a gluten-free version?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend to maintain similar texture and flavor.
- → What’s the best way to store the shortbread wedges?
Store in an airtight container at room temperature for up to a week to keep them fresh and tender.
- → Can the almond glaze be replaced or omitted?
The almond glaze enhances flavor and appearance but can be left off or substituted with a simple powdered sugar drizzle.
- → What tools are essential for making these wedges?
A round cake pan, mixing bowls, a spoon or mixer, and a sharp knife for scoring are needed.