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Almond Shortbread

Low Sodium Recipe

Almond Shortbread with toasted almonds ground to a fine powder with flour, a bit of sugar, unsalted butter and pineapple chunks.



1/4 cup slivered almonds
1/2 cup plus 2-tablespoons all purpose flour
2-1/2 tablespoons sugar
1/4 cup unsalted butter, cut into small pieces
1/4 pound pineapple chunks, drained

Recipe Directions

Almond shortbread cookies

Preheat oven to 350 degrees.

Place half the almonds in a shallow pan and toast in oven 5 to 7 minutes, or until golden. Shake pan at three minute intervals. Transfer to a dish to cool. Reduce oven to 325 degrees.

Place toasted almonds in a food processor and grind to a fine powder. Add flour and 2 tablespoons sugar and mix thoroughly. Add butter and process until mixture resembles coarse meal.

Roll dough into a ball. Press dough into a shallow baking pan to 1/2 inch thickness. Pierce dough all over with a fork. Press remaining slivered almonds gently into surface. Sprinkle with remaining sugar. Bake 30 to 40 minutes or until golden. Remove from oven. Cut into squares and cool in pan. Serve topped with pineapple.

Nutrition Information

Nutrition information per serving:
Calories: 259; Total Fat: 16.0g; Cholesterol: 31mg; Protein 3.7g; Carbohydrates: 26.8g; Fiber: 1.7g; Sodium: 3mg
Food exchanges: Fruit 0.2, Bread 0.8, Lean meat 0.2, Fat 3.0, Sugar 0.5

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