Browned Butter Pan Shortbread with Glaze
Elevate your dessert game with this delectable Browned Butter Pan Shortbread with Glaze—an irresistible treat that combines nutty, caramelized butter flavor with the buttery richness of classic shortbread. This easy-to-make recipe features a unique twist: browning the butter to give the shortbread a deep, toasty aroma that sets it apart. Topped with a delicate almond-infused glaze, each square is a perfect balance of sweet and savory, with a tender crumb that melts in your mouth. With just 15 minutes of prep time and a few pantry staples, this indulgent dessert is perfect for holidays, parties, or a well-deserved treat at home. Plus, the scored dough and simple glaze add a charming, artisanal touch to this classic bake.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoons salt
- 120 grams powdered sugar
- 2 tablespoons milk
- 0.25 teaspoons almond extract
Instructions
Preheat your oven to 325°F (165°C). Grease and line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan, melt the butter over medium heat. Allow it to cook, stirring frequently, until it turns golden brown and develops a nutty aroma. This will take about 5-7 minutes. Be careful not to burn the butter.
Pour the browned butter into a heatproof mixing bowl, scraping in all the browned bits from the pan. Let it cool for 5-10 minutes until warm but not hot.
Add the granulated sugar and vanilla extract to the browned butter. Whisk until smooth and well combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, folding gently with a spatula until a soft dough forms.
Press the dough evenly into the prepared pan, smoothing it with your hands or the back of a spoon to ensure an even surface.
Using a sharp knife, score the dough into 16 rectangles or squares, being careful not to cut all the way through. Use a fork to gently prick each piece to add a decorative touch.
Bake in the preheated oven for 30-35 minutes, or until the edges are lightly golden. Remove from the oven and allow the shortbread to cool in the pan for 10 minutes.
While the shortbread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
Drizzle the glaze over the slightly warm shortbread, spreading it gently with a spoon or an offset spatula. Allow the drizzle to set fully, about 15-20 minutes.
Once cooled and set, use the parchment overhang to lift the shortbread out of the pan. Cut along the scored lines to separate into individual pieces.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 413.1 g | 150% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 219.4 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 121 mg | 9% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 369 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
