Almond Shortbread Cookies are slightly SWEET, TENDER yet crisp, with a HINT of almond flavor. Perfect for enjoying with coffee, tea, or a cold glass of milk.
Make a batch or two and give as gifts or make ahead and freeze for later!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious & easy recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
THIS POST IS SPONSORED BY DIXIE CRYSTALS SUGAR AND TAYLOR & COLLEDGE. I HAVE RECEIVED PRODUCTS IN EXCHANGE FOR THIS POST. THE RECIPE AND ALL OPINIONS EXPRESSED HERE ARE MY OWN.
Almond Shortbread Cookies
Are you nuts for almonds?!?!
I love almonds, and almond flavor, so much that I can eat handfuls of them all day long.
They are a healthy snack for sure. But the subtle flavor of them make them perfect for baking. Almond shortbread recipe
Outside of the butter, the star of the show is the almond extract. Make sure to use a good one.
I prefer the almond paste from Taylor and Colledge because they use only the best ingredients to allow the almond flavor to really shine!
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The best thing about this almond cookie recipe is that there are only a few ingredients! Just be sure to use HIGH QUALITY ones so they really shine!
Almond Shortbread Ingredients
- Almond Extract
How to make Almond Cookies
STEP ONE: In a food processor bowl, combine cubed butter and sugar. Pulse until mixed.
STEP TWO: Add beaten egg, yolk, almond extract, and flour mixture. Pulse until mixed and the dough just comes together.
STEP THREE: Bring dough out onto lightly floured surface, shape into a disc, wrap in plastic wrap, & chill in fridge for 30-60 minutes.
STEP FOUR: Preheat oven to 350 degrees F. Roll out chilled dough to 5mm thickness. Cut into 3 inch round cookies, place on baking sheet and chill for 15 minutes.
STEP FIVE: Bake for 12-16 minutes or until the edges just start to brown and the middle is set. Remove from the oven and cool completely.
Should you chill shortbread cookie dough?
Yes, you should. Chilling the dough allows the butter to solidify which keeps the cookie from spreading while baking.
Is a butter cookie the same as a shortbread cookie?
A butter cookie has more sugar than shortbread making a sweeter cookie.
What is the secret to making good shortbread?
Because you are only using a few ingredients, always make sure they are high quality.
Do you need to poke holes in the cookies?
In the thicker bars you do to allow them to heat all the way through before they burn on the outside. These cookies, being thinner, do not require holes in them.
Should shortbread cookies be soft out of the oven?
When the cookies are just starting to brown around the edges, the cookies are done. They will be tender yet firm.
I would leave them on the baking sheet for another minute or two to set before moving to rack to cool completely.tender but with a slight crisp to them.
Can I freeze them?
Yes, you can bake the almond cookies, cool completely, wrap in a freezer bag, in between parchment or wax paper, and freeze for up to three months.
You can also freeze the raw dough in a log, or slice the dough and freeze in between layers of parchment paper. Thaw slightly before baking.
Take Two Tapas Tips for Shortbread:
- some don’t use eggs in their recipes, but eggs, especially egg yolks makes them richer.
- keep your butter chilled to keep the cookies flaky.
- only process the dough as much as you need to get it together. Too much and the cookies will be tough.
- keep the cookies the same thickness to even cooking. I like to use a rolling pin with spacers to make this easier.
- divide the chilled dough into 4 sections and roll one section at a time to keep the remaining dough chilled.
- rotate your pan half way through baking to ensure even cooking.
- if you don’t have a cookie cutter, roll into a log and then slice them into individual cookies.
- shortbread doesn’t require baking powder.
- decorate with sliced almonds or an almond on top if desired.
If you love this recipe as much as I do, please write a five-star review in the comment section below and be sure to help me share on facebook!
Other cookies to try
- Dark Chocolate Toasted Coconut Cookies
- White Chocolate Macadamia Nut Cookies
- Butterscotch Pretzel Cookies
- Thumbprint Cookies with Salted Rolo Candy
- Cinnamon Chocolate Cookies
- Pepper Jelly Rugelach
Almond Shortbread Cookie Recipe
- In a food processor bowl, combine cubed butter and sugar. Pulse until mixed.
- Add egg, yolk, almond extract, and flour. Pulse until mixed and the dough just comes together.
- Bring dough out onto lightly floured surface, shape into a disc, wrap in plastic wrap, & chill in fridge for 30-60 minutes.
- Preheat oven to 350F. Roll out chilled dough to 5mm thickness. Cut into 3 inch round cookies, place on baking sheet and chill for 15 minutes.
- Bake for 12-16 minutes or until the edges just start to brown and the middle is set. Remove from the oven and cool completely.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 64mgSodium: 106mgCarbohydrates: 39gFiber: 1gSugar: 17gProtein: 4g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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