Yummy Almond Shortbread
Submitted by Colesmom
Buttery shortbread dough studded with finely ground almonds bakes into tender, melt-in-your-mouth cookies where almond extract amplifies the nutty richness in every crumbly bite.
YIELD
16 servingsPREP
20 minCOOK
25 minREADY
45 minThese almond shortbread cookies are what happens when classic Scottish butter cookies meet the elegant nuttiness of ground almonds.
The dough stays tender and crumbly thanks to plenty of butter worked into flour and powdered sugar until everything just comes together.
Almond extract punches up the flavor so you taste almonds in stereo with both the extract and the ground nuts working together.
Flattening the dough balls before baking creates that classic shortbread disc shape with crisp edges and a tender center.
Baking Tips
- Chill dough 30 minutes if it feels too soft to shape, making it easier to form uniform balls
- Grind blanched almonds in short pulses to keep them powdery instead of turning into almond butter
- Cool completely on the baking sheet so cookies firm up before you try to move them
Ingredients
Directions
BAKE at 325 degrees for 20 to 25 minutes.
MAKES about 2 dozen.
Sift together flour, confectioners’ sugar, and salt. Cream butter.
Blend in the dry ingredients; mix thoroughly. Stir in almond extract and ground or finely chopped blanched almonds.
If desired, chill for easier handling. Shape dough into balls, using rounded teaspoonful for each.
Place on ungreased baking sheets; flatten into circles about ½ inch thick.
Bake in slow oven (325 degrees) 20 to 25 minutes until light golden brown.
Remove from baking sheets immediately; cool.
Comments
