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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.
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Prep Time 25 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
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.