Almond Shortbread Cookies
Almond shortbread is the classic buttery shortbread made with fresh nutty almonds and sweet almond extract. This almond shortbread cookie recipe is easy to make and is the perfect simple cookie for any occasion.
Equipment
- 1 food processor (see notes for the mixer option)
- 1 9 inch (23 cm) tart pan
Ingredients
- 2¼ cup (270 g) all purpose flour
- ¼ cup (30 g) almond flour
- ¼ teaspoon salt
- ½ cup (60 g) powdered sugar
- ¼ cup (50 g) granulated sugar, plus more for topping
- ¾ cup + 2 tablespoons 14 tablespoons (141 grams) cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- 2 teaspoons (10 ml) almond extract
Instructions
- Add all purpose flour, almond flour, sugar, powdered sugar, and salt to a food processor. Pulse to combine the ingredients. Add the cold cubed butter to the flour and sugars. Pulse to fully combine the butter until the texture becomes crumbly. Add the vanilla and almond extracts to the flour, butter and sugars. Pulse to combine the extracts into the cookie dough mixture.2¼ cup (270 g) all purpose flour, ¼ cup (30 g) almond flour, ¼ teaspoon salt , ½ cup (60 g) powdered sugar , ¼ cup (50 g) granulated sugar, plus more for topping, ¾ cup + 2 tablespoons 14 tablespoons (141 grams) cold unsalted butter, cubed , 1 teaspoon vanilla extract , 2 teaspoons (10 ml) almond extract
- Evenly press the shortbread cookie dough mixture into the a lined or lightly greased 9 inch tart pan. Transfer the tart pan to chill in the fridge for about 30 minutes.While the almond shortbread chills, heat the oven to 300 F (149 C) for 20 - 30 minutes.
- Once the shortbread has chilled and is ready to bake, slice the dough to the shape, size and number of pieces you would like to cut after baking. This step is optional. Top the shortbread with sugar.
- Bake the shortbread almond cookies for 40 - 45 minutes or until the edges are a light golden brown. Cool the shortbread rosemary bars in the pan for 30 -45 minutes or until fully cooled to room temperature. Once cooled, remove the shortbread from the tart pan, slice and enjoy.
Notes
Store: These cookies can be stored in an airtight container at room temperature for up to 4 - 5 days.
Stand Mixer Option: Cream together the room temperature butter with the sugars for 2 -3 minutes on medium speed. Mix in the extracts and salt, followed by the flours. Mix until everything is just incorporated. Then mix in any stray pieces of flour my hand or with a spoon. Follow the rest of the recipe as written.
Almond Glaze: Top these almonds shortbread cookie bars with an easy almond glaze. Mix 2 - 3 tablespoons (30 - 45 ml) milk and ½ teaspoon almond extract with 1 ¼ cups (150 g) powdered sugar until smooth and well combined. Glaze the the cookie bars after they have cooled completely and enjoy.
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