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buttery almond cookie recipe

Almond Shortbread Cookies

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Scottish
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 electric hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Baking sheet
  • 1 sheet of parchment paper
  • 1 wire cooling rack
  • 1 plastic wrap

Ingredients
  

  • 1 cup unsalted butter softened
  • 2/3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon fine sea salt
  • 2 cup all-purpose flour sifted
  • 1/2 cup finely ground blanched almonds or almond flour
  • 2 tablespoon granulated sugar for sprinkling
  • 1/4 cup sliced almonds optional, for topping

Instructions
 

  • Cream the softened butter and powdered sugar together in a mixing bowl until light and fluffy.
  • Beat in the vanilla extract, almond extract, and salt until combined.
  • Whisk together the all-purpose flour and finely ground almonds in a separate bowl.
  • Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms.
  • Divide the dough in half, shape into two disks, wrap each in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  • On a lightly floured surface, roll one dough disk to 1/4-inch thickness.
  • Cut out cookies with a 2-inch round or fluted cutter and place them 1 inch apart on the prepared baking sheet.
  • Lightly sprinkle the tops with granulated sugar and press a few sliced almonds on each cookie if using.
  • Bake for 12-15 minutes until the edges are just turning pale golden.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Repeat rolling, cutting, and baking with the remaining dough.

Notes

For best texture, avoid overmixing once the flour is added to keep the crumb tender, and keep the dough cool to prevent spreading; if it softens, chill cut cookies on the tray for 10 minutes before baking. Use powdered sugar for a classic melt-in-your-mouth feel, or swap half for superfine sugar for a slightly crisper bite. If you lack almond flour, pulse blanched almonds with a spoonful of flour until fine, stopping before it turns pasty. Flavor variations include adding citrus zest, dipping cooled cookies in dark chocolate, or dusting with extra powdered sugar. Store airtight up to 1 week or freeze baked cookies for 2 months.
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