Almond Shortbread Cookies are buttery and slightly nutty with the wonderful scent of pure almond extract. These are the perfect freeze, slice and bake cookies.
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.
Almond Shortbread Cookies Recipe Tips and Tricks
- This shortbread dough will be slightly wetter than the regular shortbread dough because almond flour doesn’t absorb as much moisture as regular flour.
- The easiest way to handle this cookie dough is shaping it into a log right out of the mixer, wrapping it in parchment paper and plastic wrap, then refrigerating or even freezing it for a bit. Slice the log into rounds for baking.
- If freezing the cookie dough, let the log freeze for 30 minutes to 1 hour, slice the dough before it is completely frozen solid and freeze the unbaked cookies until ready to bake.
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!
More Recipes for the Almond Lovers
Almond Shortbread Cookies
- 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.
- Prep time includes inactive time while cookies rest in the refrigerator.
- The easiest way to handle this dough is to roll it into a log, wrap in plastic and refrigerate until it can be slice easily.
- Always freeze shortbread before baking to help the cookies retain their shapes.