These cookies require only a handful of ingredients and come together with minimal effort. The almond flavor adds a refined twist to traditional shortbread, while the melt-in-your-mouth texture makes them irresistible. They also store well, making them ideal for make-ahead baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a mixing bowl, cream the butter and powdered sugar until smooth and creamy.
Add the almond extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
Gently fold in the sliced almonds.
Shape the dough into a log or press it evenly into a baking pan, depending on your preferred cookie shape.
Chill the dough until firm.
Slice or cut the dough into cookies and place them on a baking sheet.
Bake until the edges are lightly golden.
Allow cookies to cool completely before serving.
Servings and timing
This recipe makes about 24 cookies. Preparation time: approximately 15 minutes Chilling time: 30 minutes Baking time: 12–15 minutes Total time: about 1 hour
Variations
You can drizzle the baked cookies with melted chocolate for added richness. For a citrus twist, add a small amount of orange or lemon zest to the dough. Whole almonds or chopped almonds can be used in place of sliced almonds for extra crunch.
Storage/Reheating
Store Almond Shortbread Cookies in an airtight container at room temperature for up to 7 days. They can also be frozen for up to 2 months. Reheating is not necessary, but cookies can be lightly warmed in the oven if desired.
FAQs
Can I use only almond flour?
Almond flour alone will change the texture significantly. A combination of almond and all-purpose flour provides the best structure.
Why are my shortbread cookies too crumbly?
Overmixing or adding too much flour can cause excess crumbliness. Measure carefully and mix just until combined.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days before baking.
Do I need to chill the dough?
Chilling helps the cookies hold their shape and improves the texture, especially when slicing.
Can I use granulated sugar instead of powdered sugar?
Powdered sugar is recommended for a tender texture, but granulated sugar can be used for a slightly crisper result.
How do I know when shortbread is done baking?
The edges should be lightly golden while the tops remain pale.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend.
What does almond extract add?
Almond extract enhances the nutty flavor and gives the cookies their distinctive aroma.
Can I press designs into the cookies?
Yes, you can use a fork or stamp to create decorative patterns before baking.
Are these cookies very sweet?
No, they are lightly sweet, allowing the buttery almond flavor to shine.
Conclusion
Almond Shortbread Cookies are a timeless classic with a delicate almond twist. Their simple preparation, rich flavor, and long shelf life make them a wonderful addition to any cookie collection. Perfect for gifting or enjoying at home, these cookies never go out of style.
Almond Shortbread Cookies are rich, buttery cookies with a tender, crumbly texture and a subtle almond flavor, perfect for coffee, tea, or a classic homemade treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup sliced almonds
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream the butter and powdered sugar until smooth and creamy.
Add the almond extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
Gently fold in the sliced almonds.
Shape the dough into a log or press it evenly into a baking pan.
Chill the dough until firm, about 30 minutes.
Slice or cut the dough into cookies and place them on the prepared baking sheet.
Bake for 12–15 minutes, until the edges are lightly golden.
Allow cookies to cool completely before serving.
Notes
Drizzle with melted chocolate for added richness.Add orange or lemon zest for a citrus twist.Whole or chopped almonds can replace sliced almonds for extra crunch.Chill dough to help cookies hold their shape and improve texture.Dough can be refrigerated for up to 3 days before baking.
