Recipe from Chef Will Packwood, 7, Austin
1/3 cup (3 ounces) almond paste
1 1/2 cups (12 ounces) butter
1 1/4 cups (10 ounces) sugar
2 egg yolks
1/8 cup (1 ounce) amaretto
1 teaspoon orange zest
2 cups (8 ounces) cake flour
2 cups (8 ounces) all-purpose flour
pinch of salt
Editor’s note: 8 fluid ounces equals 1 cup (butter, sugar); 4 solid ounces equals 1 cup (flour)
Using a food processor or mixer, thoroughly combine the softened almond paste and softened butter, transfer mixture to a mixer and cream with the sugar.
When butter-sugar mixture is light and fluffy, add the yolks one at a time, combine thoroughly making sure to scrape down the side of the mixing bowl.
Add the amaretto and zest mix to combine, sift flours and salt over mixing bowl and fold lightly to combine, remove shortbread dough from mixing bowl, cover with plastic wrap, and allow dough to rest in cooler for 25 to 30 minutes.
When dough has rested, remove from cooler, unwrap, and roll dough on sugared, cooled work surface to 1/2-inch thickness. Cut dough into five-inch rounds, transfer to a parchment paper lined cookie sheet, and bake until golden brown, about 20 minutes, in a 350-degree oven. Yields approximately 1 1/2 dozen.
Editor’s note: Five-inch rounds are pretty large, and the cookies spread slightly while baking. Allow for room when spacing the cookies apart on the baking sheet. A smaller round will produce smaller cookies.
