Almond shortbread
Indulge in the buttery goodness of this classic Almond Shortbread recipe. Made with all-purpose flour, crunchy almonds, rich butter, a touch of vanilla, and an egg yolk for extra tenderness, these melt-in-your-mouth cookies are perfect for any occasion. Easy to make and utterly delicious!
- 21 Mar 2025
- Cook time 10 min
- Prep time 50 min
- 18 Servings
- 5 Ingredients
Almond shortbread is a delightful and buttery treat that combines the rich, nutty flavor of almonds with the classic texture of shortbread. Perfect for any occasion, these cookies are simple to prepare with just a few ingredients, making them a great choice for both novice and experienced bakers.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Finely chop the almonds using a food processor or a sharp knife. Set aside.
In a large mixing bowl, cream the softened butter using a hand mixer or a stand mixer fitted with the paddle attachment on medium speed until it is light and creamy.
Add the egg yolk and vanilla extract to the bowl with the creamed butter. Mix on low speed until well combined.
In a separate bowl, whisk together the all-purpose flour and the chopped almonds.
Gradually add the flour and almond mixture to the butter mixture. Mix on low speed until a dough forms. The dough should be firm but not crumbly.
Take a small amount of dough and roll it into a ball approximately 1 inch in diameter. Place each ball onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
Bake in the preheated oven for 15-20 minutes, or until the edges of the cookies are just starting to turn golden brown. The centers should still be a bit soft.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Once completely cool, your almond shortbread cookies are ready to be enjoyed! Store any leftovers in an airtight container.
Tips:
- Ensure your butter is at room temperature before starting to ensure smooth and even mixing.
- For a more pronounced almond flavor, you can toast the almonds lightly before grinding them.
- Don’t over-knead the dough; handle it just enough to bring it together to maintain the delicate texture of shortbread.
- Chill the dough before baking to help the cookies maintain their shape and result in a crispier texture.
- Use parchment paper on your baking sheet to prevent the cookies from sticking and to ensure even baking.
Enjoy your homemade almond shortbread cookies with a cup of tea or coffee. Their rich, buttery texture and subtle almond flavor are sure to impress friends and family. Store them in an airtight container to maintain their delicious freshness.
| Nutrition Facts | |
|---|---|
| Serving Size | 33 grams |
| Energy | |
| Calories 170kcal | 8% |
| Protein | |
| Protein 2.81g | 2% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 0.80g | 2% |
| Sugar 0.23g | 0% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 19% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 13mg | 2% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.36mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 7ug | 2% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.63mg | 4% |
| Vitamin K 0.91ug | 1% |
| Minerals | |
| Calcium, Ca 14mg | 1% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.32mg | 3% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 45mg | 1% |
| Selenium, Se 4.11ug | 7% |
| Sodium, Na 2.05mg | 0% |
| Zinc, Zn 0.30mg | 3% |
| Water | |
| Water 4.54g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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