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ALMOND SHORTBREAD COOKIES {4 ingredients!}

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!

stack of almond shortbread cookies with a red string in front of them

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious 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!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
labeled picture of ingredients for almond extract cookies

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

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HOW TO MAKE ALMOND COOKIES

ONE: In a food processor bowl, combine cubed butter and sugar. Pulse until mixed.

TWO: Add beaten egg, yolk, almond extract, and flour mixture. Pulse until mixed and the dough just comes together.

THREE: Bring dough out onto lightly floured surface, shape into a disc, wrap in plastic wrap, & chill in fridge for 30-60 minutes.

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.

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.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

stack of shortbread cookies

Yes, you should. Chilling the dough allows the butter to solidify which keeps the cookie from spreading while baking.

A butter cookie has more sugar than shortbread making a sweeter cookie.

overhead picture of stack of 3 almond cookies

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.

stack of almond cookies on black plate

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.

TAPAS TIPS & TRICKS

  • 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 (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

collage of cookies with text "almond shortbread cookies"

MORE EASY PARTY FOODS

square picture of shortbread cookies

Almond Shortbread Cookies

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 30 minutes
Total Time: 52 minutes

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.

Ingredients

Instructions

  1. In a food processor bowl, combine cubed butter and sugar. Pulse until mixed.
  2. Add egg, yolk, almond extract, and flour. Pulse until mixed and the dough just comes together.
  3. Bring dough out onto lightly floured surface, shape into a disc, wrap in plastic wrap, & chill in fridge for 30-60 minutes.
  4. 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.
  5. 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.

Notes

*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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Bama

Tuesday 2nd of March 2021

Paste not pace - spell check mistake !

Bama

Tuesday 2nd of March 2021

I can’t find the almond extract pace in Tennessee so how much regular almond extract should I use? One teaspoon per 1/2 teaspoon paste? Thanks

Jennifer

Wednesday 3rd of March 2021

1/2 a teaspoon will work perfectly!

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Ashley Marie Lecker

Monday 5th of October 2020

Shortbread is a weakness of mine, and these look amazing!

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