almond shortbread cookie recipe

Written ByJenny Smyth Posted on
almond shortbread cookie recipe
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The Best almond shortbread cookie recipe

I’ve been making this almond shortbread cookie recipe for years, and it’s always a hit with my family. The combination of crunchy almonds, sweet sugar, and buttery shortbread is a match made in heaven.

I love that this recipe is easy to make and requires only a few ingredients, making it perfect for a quick snack or dessert. My kids adore helping me in the kitchen, and this recipe is one of their favorites – they love measuring out the almonds and sprinkling them on top of the cookies.

As for me, I appreciate that this recipe is relatively healthy compared to other cookie recipes, with the addition of almonds providing a boost of protein and fiber. Plus, it’s a great way to use up any leftover almonds I have on hand.

Whether you’re looking for a special treat or just a everyday snack, this almond shortbread cookie recipe is sure to please. It’s also a great way to get into the holiday spirit, with its festive flavors and textures.

I’ve made this recipe countless times over the years, and it never fails to impress. Whether you’re serving it at a party or just enjoying it as a family treat, this almond shortbread cookie recipe is sure to be a hit.

And the best part? It’s incredibly easy to make – just mix together some butter, sugar, eggs, flour, and almonds, shape into balls, and bake until golden brown.

Almond Shortbread Cookies

Almond Shortbread Cookies

4.9 from 889 votes

These buttery almond shortbread cookies are crisp, tender, and full of nutty flavor. They are simple to make with just a few ingredients and are perfect for holiday baking or an everyday treat.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Shortbread

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup sliced almonds

👨‍🍳Directions

1Preheat your oven to 350°F.
2Line a baking sheet with parchment paper to prevent sticking.
3In a large mixing bowl, beat the softened butter and powdered sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4Mix in the almond extract until well combined.
5Gradually add the flour and salt to the butter mixture, stirring with a wooden spoon or on low speed until a soft dough forms.
6Fold in the sliced almonds until evenly distributed.
7Shape the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and refrigerate for 30 minutes until firm.
8Alternatively, roll the dough into 1-inch balls and flatten slightly.
9Slice the chilled log into 1/4-inch thick rounds and place them 1 inch apart on the prepared baking sheet.
10Bake for 10 to 12 minutes, until the edges are lightly golden brown.
11Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
12The cookies will firm up as they cool.

🔧Equipment

Mixing bowl
Electric mixer or wooden spoon
Baking sheet
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 8g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 55mg🌾Total Carbs: 11g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 2g

📝Notes

For a richer almond flavor, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until fragrant before adding them to the dough. Store cookies in an airtight container at room temperature for up to one week.

Watch Video Of How Almond Shortbread Cookies Works

One of my favorite things about this almond shortbread cookie recipe is how easily it adapts to different occasions – whether you’re serving them at a holiday party or just enjoying them as an everyday snack.

And don’t even get me started on how versatile they are – you can serve them on their own as a snack or paired with a cup of coffee or tea as a delicious treat.

Another great thing about this recipe is how well it freezes – simply pop them in an airtight container and store in the freezer for up to 2 months.

❓ Frequently Asked Questions About Almond Shortbread Cookies

1. What type of flour should I use in this almond shortbread cookie recipe?

For this recipe, I recommend using all-purpose flour as it provides the best balance of texture and flavor. However, you can also use bread flour or cake flour if you prefer a slightly different texture.

2. Can I substitute the almonds with another nut?

While you can substitute the almonds with another nut like walnuts or pecans, keep in mind that they will change the flavor profile of the cookies. Almonds have a distinct nutty flavor that pairs well with the sweetness of the sugar and butter.

3. How do I store these cookies?

These cookies are best stored in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months – simply thaw at room temperature when you’re ready to enjoy.

4. Can I make these cookies gluten-free?

This recipe can be adapted to be gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

5. How do I reheat these cookies?

To reheat these cookies, simply place them on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for 5-7 minutes or until warm and fragrant.

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