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Almond Shortbread Cookies
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Delicious Almond Shortbread Cookies perfect for holidays or any time. Combines almond flour and regular flour, topped with sliced almonds for extra taste.
Ingredients:
  • Butter, for the baking pan
  • 1 stick (4 ounces, 8 tablespoons) unsalted butter, cut into 1-inch slices, at room temperature
  • 3/4 cup (148g) sugar
  • 1 cup (120g) flour
  • 1/2 cup (56g) cornstarch
  • 1/2 cup (48g) almond flour
  • 1/2 teaspoon salt
  • 1 tablespoon milk
  • 1/3 cup sliced almonds
  • Powdered sugar (for optional sprinkling)
Instructions:
  • Preheat the oven to 350°F and generously butter a 9-inch pie pan or tart pan with a removable rim.
  • Prepare the dough: In a large bowl, use a wooden spoon to cream together the butter and sugar until smooth. Add the flour, cornstarch, almond flour, and salt. Mix until fully combined. Stir in the vanilla and milk. If needed, knead the dough by hand until it forms clumps. Alternatively, use a stand mixer with a beater attachment on low speed until the dough comes together.
  • Spread the dough evenly into the pan: Transfer the dough to the pan and press it down into a smooth layer at the bottom, making sure not to go up the sides. Use a 1-cup dry measuring cup lined with plastic wrap to help you evenly flatten the dough.
  • Using a paring knife, cut the dough into 12 or 16 wedges. Sprinkle sliced almonds over the top and gently press them into the dough. Chill for at least 30 minutes until firm, or store in the refrigerator for up to 2 days, making sure to cover the pan with plastic wrap for longer chilling periods.
  • To bake the shortbread, place the pan on a rimmed baking sheet and bake at 350°F for 25 minutes until the edges turn golden. Then cover with foil and bake for an additional 15-20 minutes until the shortbread is firm and golden. Allow it to cool for 10 minutes before cutting into wedges and leaving in the pan to cool completely.
  • For optimal freshness, place the shortbread in an airtight tin for up to 3 days or refrigerate for up to 7 days. Dust with confectioner's sugar before serving, if desired.

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