I’m loving almond and cookies this season, so naturally we have almond shortbread cookies for today’s recipe. These are buttery and tasty just like shortbread but with almond flavor and made with part almond meal! I think Ryan’s preference for almond is really rubbing off on me because I even order almond milk tea once in a while now when we go for boba. In the past, my go to drink was jasmine milk tea, but I can’t remember the last time I ordered that anymore.
About this shortbread dough, it will be slightly wetter than the regular shortbread dough because almond flour doesn’t absorb as much moisture as regular flour. When I first made this recipe, I roll the dough out into 1/4” sheet and cut with a 2” round cookie cutter. However, since this dough is wetter and softer, this didn’t work out very well, I had to use extra flour and constantly re-refrigerate the dough to prevent it from sticking to the board (cookies still taste great, just a lot more tedious). So I think shaping the dough into a log, refrigerating or even freezing it for a bit, then slicing it will work much better. I’ve modified this step in my recipe although I haven’t actually made the cookies this way. But I’m 100% sure it will work! Trust me, total strangers on the internet, I have cookies!
So let’s cut to the chase and get to the recipe so YOU can get baking! Because we only have another week ‘til Christmas and I’m sure many dozens of cookies need to be baked and plenty of treat boxes need to be filled! Happy baking internet friends!
- 3/4 cup all-purpose flour
- 1/2 cup almond flour/meal
- A pinch of salt
- 4 oz (1 stick) unsalted butter – soften
- 1/3 cup granulated sugar
- 1 teaspoon almond extract
- Sliced almonds or whole almonds for topping (optional)
- Extra sugar for sprinkling
- Measure out the all-purpose flour, almond flour/meal and salt into a small bowl, mix and set aside.
- Add butter and sugar to a medium mixing bowl and beat with the paddle attachment until combined.
- Add almond extract and mix.
- Add flour mixture to the sugar mixture, mix on low speed until dough comes together.
- Turn dough out onto a well-floured board; shape into a 2” diameter log. Wrap in plastic and refrigerate for 1 hour.
- Slice the dough into 2” round cookies about 1/4” thick. This should give you about 15 cookies, more or less.
- Transfer the dough to a parchment paper lined baking sheet, press sliced almond or whole almond on top of each cookie for decoration (optional) and place in the freezer.
- Preheat oven to 350°F while the cookies are resting in the freezer.
- When the oven is ready, take the baking sheet out of the freezer, sprinkle sugar over the top of cookies generously and bake for 20 minutes until the bottom of the cookie is slightly brown (the sides will start to brown).
- Remove from the oven and transfer to a wire rack to cool completely.