Almond Shortbread Cookies
Almond is my favorite flavor to bake with and these almond shortbread cookies are so good! The sweet nutty flavor adds a depth to any baked good and they're simple to make.
Servings: 16 cookies
Equipment
- 8x8-inch cake pan (Note 2 Cookie Cutters)
Ingredients
- 1 cup (2 sticks; 227g) unsalted butter very soft but not melted (Note 1)
- 2/3 cup (135g) granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour gluten-free flour blend (with xanthan gum) if needed
- 1/4 cup (28g) cornstarch
- 1/2 teaspoon salt
- 8 ounces semi-sweet baking chocolate or dark chocolate optional
- Chopped almonds and/or flaky sea salt for topping optional
Instructions
- Preheat the oven to 350°F. Line two 8x8-inch cake pans with parchment paper, leaving an overhang for easy removal.
- In a large bowl, use a spatula or wooden spoon to combine the soft butter and sugar until no butter clumps remain and the mixture is smooth. Add the almond extract and vanilla extract and mix to combine. Alternately, use an electric hand mixer or stand mixer with the paddle attachment and mix on low.
- Add the dry ingredients, including the flour, cornstarch, and salt to the butter mixture and stir until the dough starts to come together and pulls away from the sides of the bowl. You may need to mix with your hands to combine. The dough should hold together in a ball, but be slightly crumbly.
- Divide the dough in half and press each half into the bottom of the prepared baking pans. Do your best to form the dough into an even flat layer. Bake in the preheated oven for 24-26 minutes, or until the edges are golden brown. If the cookies are browning too quickly, cover them with foil and continue baking until baked through.
- Remove the shortbread cookies from the oven and allow them to cool for 10 minutes. Carefully lift the cookies out of the pan with the parchment paper. The cookies are very delicate so if they look like they’re starting to bread while you take them out of the pan, stop and place a cooling rack on top and carefully flip them over onto the rack as a secondary option.
- Use a sharp knife to slice the shortbread cookies into 8 or 12 triangles.
- Melt the chocolate in 30-second increments in the microwave until smooth. Dip the larger ends of the cookies into the chocolate and let them set on parchment paper. You can top the chocolate with chopped almonds or sea salt while it’s still wet.
- Store in an airtight container for up to 3 days. Baked cookies (with or without chocolate) freeze well for up to 3 months. Thaw in the fridge and enjoy.
Notes
Note 1. Softened Butter. Unlike butter at room temperature, which should still be slightly firm, this butter should be very soft. You can put it in the micrwave for 5-10 second increments if needed to soften it.
Note 2. Cookie Cutters. To roll the dough out and make cutout shortbread almond cookies, divide the dough in half and wrap each half with plastic wrap. Press into discs and chill the dough for at least 1 hour or up to 3 days. Use a rolling pin to roll the dough out into 1/4 -inch thick and cut out using your desired cookie cutter. Re roll the dough as needed. Bake on parchment-lined cookie sheets for 8-10 minutes, until the tops look set and the edges are golden brown.
*This recipe was updated and reshot in January 2024 based on comments and feedback.
Nutrition
Serving: 1cookie | Calories: 111kcal | Carbohydrates: 13.6g | Protein: 1.1g | Fat: 5.9g | Cholesterol: 15.3mg | Sodium: 1.1mg | Fiber: 0.3g | Sugar: 5.6g