Almond Shortbread Cookies are rich and buttery cookies that is soft and melt in mouth. This recipe you can make by mixing almond powder, flour and butter into a simple dough, then rolling and cutting into shapes before baking. It has a mild sweet taste and a lovely nutty flavour from almonds.
These cookies has a delicate texture with slight crisp edges and soft inside which makes it very enjoyable to eat. It is commonly made during festive times like Christmas and New Year and it gives that homemade feel. You can bake this when you want something simple but still little special at home.
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About Almond Shortbread Cookies
Almond Shortbread Cookies are a variation of classic shortbread which is known for its high butter content. Adding almonds makes it more rich and gives a nutty flavor which is very pleasant. This recipe you can try when you want a simple cookie and little different taste.
The texture of these cookies is soft and crumbly and after cooling it becomes slightly crisp at the edges. Butter plays a big role here as it gives that melt in mouth feel and soft texture. Almonds add both flavour and a slight bite and it balance the softness nicely in every bite.
There are variations you can try with this recipe. You can just make slices and bake cookies or use cookie cutters for shapes. You can also add chocolate chips or change flavour using vanilla essence, so it has many options to try. It has a nice texture which makes it enjoyable with tea or coffee.
I usually make this during weekends or festive time and store it in jars. It stays good and feels nice to have homemade cookies ready and it stay good for few days. The dough can be stored in the fridge, you can bake them whenever needed.These cookies makes a great gifting idea for Christmas.
Almond Shortbread Cookies Ingredients
- Flour - I used flour for the base. You can try wheat flour if you want.
- Sugar - sugar is used which adds sweetness and also helps in slight crisp texture.
- Butter - butter at room temperature is used and it makes the cookies soft and crumbly. It give rich taste to the cookies.
- Almonds - I used whole almonds, soaked, peeled and toasted before grinding. It gives strong nutty flavour and good texture to the cookies.
- Almond essence - almond essence enhances the flavour. You can replace it with vanilla essence if you like.
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How to make Almond Shortbread Cookies Step by Step
1.Soak almonds in hot water for 30 minutes, peel off the skin. Toast them for few minutes until brown spots appear here and there. Set aside to cool.
2.Grind toasted almonds with sugar to a fine powder (as fine as possible), Set aside. To a mixing bowl - add butter.
3.Beat it, then add almond essence.I used my hand mixer.
4.Add almond sugar mixture, whisk again then add flour.
5.Beat it, once the flour starts to come together stop beating. Use a spatula to bring together.Now use your finger tips to make a dough, do not knead.
6.Cling wrap it and refrigerate at least for 1 hour. If you want slice and bake cookies, roll into a log and refrigerate. I preferred cut out cookies so rolled between parchment paper.Use any of your favourite cookie cutter.
7.Cut shapes, carefully separate them. Collect the scrapes then roll over again, repeat until you finish the dough.
8.Lay parchment paper on the baking tray.Arrange the cookies on it.I pricked with fork, but thats optional. Bake in preheated oven at 180 deg C for 10-12 minutes or until the edges start to brown. Mine got done in 10 minutes exactly. It will be soft when taken out, after cooling it becomes crispy so don't be tempted to over bake.
Cool down completely on a wire rack then store.
Expert Tips
- Soaking - I usually soak almonds in hot water and peel the skin before toasting. This helps in getting smooth powder and better flavor in cookies.
- Do not overmix - After adding flour mix gently and stop when it comes together. Overmixing may make cookies hard in texture.
- Chill the dough - Refrigerating the dough is important so that it becomes firm. It helps in easy rolling and shaping the cookies.
- Baking carefully - Keep an eye when edges start to brown. It will be soft when hot but after cooling it become crisp.
- Try variations - This recipe you can add chocolate chips or nuts for change. I sometimes try with vanilla flavor also for different taste.
Serving and Storage
Serve this with tea or coffee for a simple snack. It goes well for festive time or even regular evenings at home. Store in airtight container and it stay good at room temperature for few days.
FAQS
1.Can I skip almond essence?
Yes you can skip or replace with vanilla essence. It still taste good but almond flavor will be little less.
2.Can I use ready almond flour?
Yes you can add almond flour instead of whole almonds, it saves time and gives similar taste.
3.Why cookies are soft after baking?
It is normal when hot as it will firm up after cooling. Do not bake more thinking it is undercooked.
4.Can I prepare dough ahead?
Yes you can just prepare the dough and refrigerate for a day. It helps in better shaping later.
5.Why are my cookies hard?
It may be over baked or rolled very thin. Next time bake less time and keep little thick.
If you have any more questions about this Almond Shortbread Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Almond Shortbread Cookies Recipe
Ingredients
- 1 cup flour
- ½ cup granulated sugar
- ½ cup cup butter
- ½ cup almonds
- ½ teaspoon almond essence
Instructions
- Soak almonds in hot water for 30mins, peel off the skin.
- Toast them for few mins until brown spots appear here and there. Set aside to cool.
- Grind toasted almonds with sugar to a fine powder (as fine as possible). Set aside.
- In a mixing bowl - add butter. Beat it, then add almond essence. I used my hand mixer.
- Add almond sugar mixture, whisk again then add flour.
- Beat it, once the flour starts to come together stop beating. Use a spatula to bring together. Now use your finger tips to make a dough, do not knead.
- Cling wrap it and refrigerate at least for 1 hour.
- If you want slice and bake cookies, roll into a log and refrigerate. I preferred cut out cookies so rolled between parchment paper. Use any of your favourite cookie cutter.
- Cut shapes, carefully separate them. Collect the scrapes then roll over again, repeat until you finish the dough.
- Lay parchment paper on the baking tray. Arrange the cookies on it.
- Bake in preheated oven at 180 deg C for 10-12 mins or until the edges start to brown.
- It will be soft when taken out, after cooling it becomes crispy so don't be tempted to overbake. Enjoy Almond Shortbread Cookies!
Notes
- Soaking - I usually soak almonds in hot water and peel the skin before toasting. This helps in getting smooth powder and better flavor in cookies.
- Do not overmix - After adding flour mix gently and stop when it comes together. Overmixing may make cookies hard in texture.
- Chill the dough - Refrigerating the dough is important so it becomes firm. It helps in easy rolling and shaping the cookies.
- Baking carefully - Keep an eye when edges start to brown. It will be soft when hot but after cooling it become crisp.
- Try variations - This recipe you can add chocolate chips or nuts for change. I sometimes try with vanilla flavor also for different taste.
laavanya
Hi Sharmi,
I need your suggestion.
I face issue while baking biscuits sometimes. it doesn't hold shape. during baking it loses its shape. is that because of way too much beating of butter? share some tips to hold the shape. i love different shapes of biscuit rather than usual round one.
Sharmilee J
if the dough is goey then it may spread out and loose its shape depends on recipe too...if they are cut out cookies then you can refrigerate the dough before cutting this way it will surely hold its shape.