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Almond Shortbread Cookies

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Almond Shortbread Cookies are buttery, tender, and delicately flavored with almond—perfect for gifting, holiday trays, or simply enjoying with a cup of coffee or tea. With their melt‑in‑your‑mouth texture and subtle nuttiness, these cookies strike the perfect balance between elegant and cozy.

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup powdered sugar
  • 2 cups all‑purpose flour
  • ½ cup almond flour or finely ground almonds
  • 1 tsp almond extract
  • ¼ tsp salt
  • Optional: slivered almonds, melted chocolate, or powdered sugar for finishing

Instructions

  1. Cream the softened butter and powdered sugar together in a large bowl until smooth and light.
  2. Mix in the almond extract and a pinch of salt.
  3. Stir in the all‑purpose flour and almond flour until a soft dough forms.
  4. Shape the dough into a log or flatten it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes (or overnight for best flavor).
  5. Preheat the oven to 325 °F (160 °C) and line a baking sheet with parchment paper.
  6. Roll out the dough and cut into desired shapes, or slice the chilled log into rounds about ¼ inch thick.
  7. Place the cookies on the prepared sheet and bake for 12‑15 minutes, or until the edges are just beginning to turn golden.
  8. Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.
  9. Finish with a dusting of powdered sugar or a drizzle of melted chocolate if desired.

Notes

  • I dip half of each cookie in melted dark or white chocolate and sprinkle chopped almonds for extra indulgence.
  • I add orange or lemon zest to the dough for a citrusy twist.
  • I sandwich two cookies with raspberry jam or almond butter for a filled version.
  • I roll the dough into balls and press with a fork or make thumbprint indentations for a rustic look.
  • You can use vanilla extract in combination with almond extract for a more mellow flavor.

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