Almond Shortbread Cookies for Tea Time and Gift Tins

You know that almond cookie from the coffee shop? The one by the register that smells like toasted nuts and warm butter? I wanted to make it at home. These almond shortbread cookies are my answer.

They are buttery and tender, with a soft almond flavor and a little crunch on top. Almond flour in the dough makes them extra sandy and rich. A drop of almond extract makes the flavor taste like a real bakery.

Baking for a cookie exchange? Check out more holiday shortbread cookie recipes.

This almond shortbread is a slice-and-bake dough. Make the log, chill it, and slice when you are ready. It is a simple recipe for tea time, cookie trays, and holiday gift tins.

Why You Will Love This Recipe

• Rich almond flavor from almond flour, almond extract and toasted almonds
• Only 8 simple ingredients
• Slice-and-bake dough with no cutters needed
• Crisp edges and a tender, sandy center
• Great for gift tins and cookie boxes
• Dough keeps well in the fridge or freezer

Ingredients

For the cookies:

• Unsalted butter, 1 cup (225 g), softened
• Powdered sugar, 2/3 cup (80 g)
• Almond extract, 1/2 tsp
• Vanilla extract, 1/2 tsp
• Fine salt, 1/4 tsp
• All-purpose flour, 1 1/2 cups (190 g)
• Almond flour, 1/2 cup (50 g)
• Cornstarch, 2 tbsp (16 g)

For the topping:

• Sliced almonds, 1/4 cup (25 g), lightly toasted

Ingredient Notes and Substitutions

• Almond flour: Use finely ground blanched almond flour for the smoothest cookies. Almond meal works too, but the cookies will look a little darker and rustic.
• Almond extract: It is strong, so measure carefully. Too much can taste harsh. You can use 1 tsp of vanilla instead if you have none.
• Sliced almonds: Toast them in a dry pan for 3 to 4 minutes until pale golden. Let them cool before using.
• Cornstarch: It keeps the cookies extra tender. You can use 2 more tbsp of flour instead, but they will be a little firmer.
• Butter: If you only have salted butter, skip the added salt.

Step-by-Step Instructions

Step 1: Toast the Almonds

Add the sliced almonds to a dry pan over medium-low heat. Stir for 3 to 4 minutes, until they smell nutty and look pale gold. Pour them onto a plate to cool.

Step 2: Cream the Butter and Sugar

Add the soft butter and powdered sugar to a large bowl. Stir with a spatula until smooth and creamy. Mix in the almond extract, vanilla and salt.

Step 3: Add the Flours

Add the all-purpose flour, almond flour and cornstarch. Stir gently until a soft, crumbly dough forms. Press it together with your hands until it holds.

Step 4: Shape the Log

Place the dough on a sheet of parchment paper. Shape it into a smooth log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Roll the parchment around it and twist the ends.

Step 5: Chill the Dough

Chill the wrapped log for at least 1 hour, until very firm. This gives clean slices and cookies that keep their shape.

Step 6: Slice, Top and Bake

Heat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Cut the log into rounds about 1/3 inch (8 mm) thick and place them 1 inch (2.5 cm) apart. Gently press a few toasted almond slices into the top of each cookie. Bake for 14 to 16 minutes, until the edges are pale golden.

Step 7: Cool

Let the cookies rest on the hot pan for 5 minutes. Move them to a wire rack to cool all the way. They get crisper as they cool.

Tips for the Best Results

• Toast the almonds first. It makes the flavor deeper and the crunch better.
• Chill the dough until very firm for clean, round slices.
• Turn the log a quarter turn after each slice to keep the round shape.
• Press the almonds in gently so they stay on while baking.
• Watch the almonds near the end. They brown faster than the dough.
• Store in an airtight tin for up to 5 days.

Variations and Add-ins

• Dip half of each cooled cookie in melted white chocolate
• Add 1 tsp of orange zest to the dough for a bright twist
• Roll the edge of the log in finely chopped almonds before slicing
• Drizzle the cooled cookies with a simple powdered sugar glaze
• Use chopped pistachios instead of almonds on top
• Add a dot of raspberry jam in the center before baking

What to Serve With It

• A cup of black tea or green tea
• A creamy cappuccino or latte
• A glass of cold milk
• Fresh berries and whipped cream
• A platter of other shortbread cookies
• A scoop of vanilla ice cream on the side

Almond Shortbread Cookies

Easy almond shortbread cookies made with almond flour and toasted sliced almonds for a buttery, sandy crumb. A simple slice-and-bake recipe for tea time and holiday cookie boxes.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 125

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter softened (225 g)
• 2/3 cup powdered sugar 80 g
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/4 tsp fine salt
• 1 1/2 cups all-purpose flour 190 g
• 1/2 cup almond flour 50 g
• 2 tbsp cornstarch 16 g
• 1/4 cup sliced almonds lightly toasted (25 g)

Method

 

1. Toast the sliced almonds in a dry pan over medium-low heat for 3 to 4 minutes, until pale gold. Let them cool.
2. In a large bowl, stir the butter and powdered sugar until smooth and creamy. Mix in the almond extract, vanilla and salt.
3. Add the all-purpose flour, almond flour and cornstarch and stir gently until a soft dough forms.
4. Shape the dough into a log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Wrap in parchment paper.
5. Chill for at least 1 hour, until very firm.
6. Heat the oven to 325°F (160°C) and line a baking sheet with parchment. Slice the log into rounds about 1/3 inch (8 mm) thick and place 1 inch (2.5 cm) apart. Press a few toasted almond slices into the top of each cookie. Bake for 14 to 16 minutes, until the edges are pale golden.
7. Cool on the pan for 5 minutes, then move to a wire rack to cool completely.

Notes

• Toast the almonds first for a deeper flavor and better crunch.
• Chill the dough until very firm for clean slices.
• Store in an airtight container for up to 5 days, or freeze the wrapped log for up to 2 months.

These almond shortbread cookies are the kind of cookie I like to keep ready. The log sits in the freezer, and when someone stops by, I slice a few, bake them, and the kitchen smells like a bakery in 15 minutes.

They are also a great gift. Stack them in a tin with parchment, add a ribbon, and tuck in a small bag of tea. Try them next to your other holiday cookies and watch the plate empty first!

For more shortbread cookie recipes you will love:

• Pecan Shortbread Cookies
• Chocolate Shortbread Cookies
• Easy Lemon Shortbread Cookies
• Cranberry Shortbread Cookies
• Traditional Scottish Shortbread Cookies
• Chocolate Chip Shortbread Cookies

Want more ideas? See all of our holiday shortbread cookie recipes in one place.