Almond Vanilla Bean Shortbread
1 c high quality unsalted butter, very soft
1 tbsp sea salt
1/4 tsp rose extract
2 tbsp of vanilla bean paste or 8 beans scraped
- Mix on high speed until very fluffy
1/2 c light brown sugar
1/2 c white sugar
-Add to mix and beat on high until creamy and fluffy
1 1/3 c all purpose flour
1 1/3 c almond flour (ground almonds)
- Add flours in 3 batches and mix lightly before adding the next batch. DO NOT OVER MIX! Once dough has come together in a just slightly crumbly dough store in fridge for 30 min.
- Pre-heat oven to 350'F. Take dough out of fridge and roll into 1 inch balls and space evenly on tray. Take a glass with a nice decorative bottom and dust in with a mix of flour and sugar. Press the dough balls into disks with this. Bake at 350'F for 30 minutes of until golden browm around the edges. Try to let cool before devouring.
The one bad thing in that these get stale fairly quick, so freeze or eat with in two or three days (which is what I did.) Sadly I have no pictures as they were eaten too soon. But they come out a lovely pale golden color loaded with vanilla bean pieces. Hope you enjoy them as much as I did! :D