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Spiced Rosemary Almond Shortbread

Perfect for as we transition from fall to winter, these shortbread are filled with autumnal spices and wintery rosemary. Brown butter, vanilla, cinnamon, and ginger are swirled throughout a classic shortbread dough, all of which compliment the fresh rosemary perfectly. A thin layer of sweet almond paste runs through the center of these bars to give them a perfect finishing touch.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 bars
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter
  • ⅔ cup brown sugar
  • 1 Tablespoon finely chopped fresh rosemary
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • 4 ounces almond paste *the rollable kind (I used Odense brand)

Method
 

Brown the butter
  1. In a medium sized saucepan set over medium heat, melt the butter. Once melted, keep cooking and the butter will start to sizzle and foam. Eventually you will start to see brown specks. Keep cooking, stirring now, until caramel brown. Then quickly remove from the heat and immediately pour into a bowl. Place the brown butter in the freezer for 10-15 minutes.
  2. Preheat the oven to 325℉ and line a 7x11 inch rectangular baking dish.
Make the dough
  1. Pour the chilled brown butter into a large mixing bowl. Whisk to combine any unevenly cooled spots. Add the brown sugar until the mixture has lightened in color a little bit. Add the rosemary and vanilla extract and whisk until just combined. Using a large spatula, fold in the all purpose flour, cornstarch, cinnamon, ginger, and salt. You should have a thick dough.
  2. Spread half of the dough evenly across the bottom of the previously prepared baking dish. It will be a thin layer.
  3. On a lightly floured surface, roll the almond paste into a thin 7x11 inch rectangle. Place it on top of the first layer of dough, and spread the remaining dough evenly on top. Bake for 35-40 minutes or until set and slightly golden on top.
  4. Let the shortbread cool completely in the pan before slicing into bars and serving. The shortbread stays good sealed at room temperature for up to 4 days.