Difficulty Level: easy
There are some recipes that feel comforting from the moment you gather the ingredients, and almond shortbread cookies are one of them. They strike that perfect balance between buttery richness and a gentle nutty flavor, creating a cookie that feels both classic and a little special. These are the treats you reach for when you want something homemade without a lot of fuss. They are simple to prepare, but still full of flavor.
What I enjoy most about this recipe is how reliably it delivers that melt-in-your-mouth texture shortbread is known for. The dough comes together quickly, bakes evenly, and fills the kitchen with a warm almond aroma that’s impossible to ignore. Whether you make them for a holiday platter or just because you’re in the mood for something sweet, these cookies always feel like a small reward at the end of the day.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sliced almonds, lightly toasted
Instructions
- In a large mixing bowl, use an electric hand mixer to cream together the softened butter and sugar until light and fluffy.
- Mix in the almond extract and vanilla extract until well incorporated.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until the dough just comes together. Be careful not to overwork the dough.
- Gently fold in the toasted sliced almonds until they are evenly distributed throughout the dough.
- Divide the dough into two equal parts. Roll each part into a log about 1.5 inches in diameter and wrap tightly in plastic wrap.
- Chill the logs in the refrigerator for at least 30 minutes, or until firm. This ensures the cookies hold their shape while baking.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds using a sharp knife. Place the slices onto the prepared baking sheet, leaving some space between each cookie.
- Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden. Keep a close eye to avoid overbaking.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to one week.