Almond shortbread
Almond shortbread is a buttery cookie that features the rich, nutty flavor of almonds. Simple to make with just a few ingredients, these cookies are perfect for any occasion.
Cook time 10 min
Prep time 50 min
Ingredients:
2.50 cups all-purpose white wheat flour1/3 cup almonds
1 cup butter
1 yolk
1/2 tsp vanilla extract
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.
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.
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.
Almond shortbread FAQ:
Bake the almond shortbread cookies in a preheated oven at 350°F (175°C) for 15-20 minutes. The cookies should be golden brown at the edges while still soft in the center.
The cookies are done when the edges start to turn golden brown. Keep an eye on them, as the centers should remain slightly soft; they will firm up as they cool.
You can substitute butter with margarine or vegan butter for a dairy-free option. However, this may slightly alter the flavor and texture of the cookies.
Store leftover almond shortbread cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed container or freezer bag.
Yes, you can substitute almonds with other nuts like walnuts or pecans. Just ensure they are finely chopped to maintain the texture of the shortbread.
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.
Nutrition per serving
18 ServingsCalories 170kcal
Protein 2.81g
Carbohydrates 13g
Fiber 0.80g
Sugar 0.23g
Fat 12g
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