These buttery, crunchy Almond Shortbread Cookies are perfect for snacking alongside a cup of coffee or tea. Shaped to hang on your mug, you'll love their nutty flavor!
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Why this recipe works
- These cookies are buttery and irresistibly crunchy
- Can be shaped to hang on a mug, tied in a knot, or into your preferred design
- Perfect on their own or dunked into coffee or tea
I'm a big fan of British history and food, and I've written about many UK-based dishes for US (and those outside of the UK) audiences. Bakewell Tarts, Sticky Toffee Pudding, Treacle Tarts, Cream Buns, and Scottish Bannocks are just of a few of the recipes I've featured on my site.
Because I listen to a lot of podcasts on the subject, I get introduced to many more foodstuffs that I as an American had never heard of, like Bosworth Jumble Biscuits. I heard about them on the Three Ravens Podcast listening to the history and folklore of Leicestershire (one of the 39 historic counties in England that Eleanor and Martin, the incredibly entertaining hosts of the podcast, discuss at length on this show). Their comment that Bosworth Jumbles are in danger of extinction struck me - not on my watch!
For those not in the know (and that included me), Bosworth Jumbles are a form of Almond Shortbread Cookies. Since most folks already are familiar with Scottish Shortbread, I decided to use an updated version of the Jumble Biscuits recipe to present here. [Side Note: you can read more about what Bosworth Jumbles are specifically in the FAQs below].
Any shortbread cookie recipe that's based on simple ingredient like butter, sugar, and flour is bound to be yummy, and the addition of almonds (in the form of almond meal) adds a welcome change to that flavor profile. Quite simply, almond meal shortbread cookies are delicious!
Almond Shortbread Cookies are quite easy to make, and fun, too! I love how they're shaped to hang on a mug, emphasizing their purpose as an afternoon snack with a cup of coffee or tea.
I'll be listening for more food inspirations from the Three Ravens Podcast as they work their way through England, Wales, and Scotland, telling the history, folklore, and an original story on each episode. Stay tuned!
Recipe ingredients
You'll need the following ingredients to make this Almond Shortbread Cookies recipe:
Ingredient Notes
Butter: Since butter features so prominently in shortbread, opt for high-fat, unsalted butter for the best flavor. You can also use your favorite butter substitute to make these shortbread cookies diary-free.
Sugar: I use granulated sugar in this recipe, but caster sugar is traditional. Caster sugar (aka superfine sugar) is more widely used in the UK than in the US - its smaller grains will cream into the butter faster and smoother than granulated sugar. Either type will work well here, so I use them interchangeably.
Almond Extract: Usually used in small amounts, here almond extract helps to up the almond flavor and aroma. Yes, 1 teaspoon of almond extract is correct.
Almond Meal: Coarsely ground up almonds, almond meal gives these shortbread cookies a crunchy texture. For a smoother look and texture, you can use almond flour instead.
See the recipe card for a full list of ingredients and measurements.
How to make Almond Shortbread Cookies
Step 1: Make the cookie dough
Cream the butter and sugar together, then beat in the egg (photo 1)
Mix in the almond extract and salt, then stir in the almond meal (photo 2)
Slowly fold in the flour just until the dough comes together (photo 3). Be careful not to over-mix the dough to prevent tough cookies.
Step 2: Shape the cookies
Divide the dough into 16 pieces, and roll them into a ball (photo 4). Each portion will be about 1½ inches in diameter, and will weigh about 40 grams.
Cover the balls with a kitchen towel to avoid them drying out while you shape the cookies.
Working one at a time, roll each ball into a smooth rope about 7-inches (16 centimeters) long. The dough can crumble a bit as you roll it out, so you might need to press it together firmly as you go.
Shape the dough into a large "S" or whatever shape you prefer (photo 5).
Dress up your almond meal shortbread cookies
If you want to add shine to the finished cookie, use a pastry brush to top the unbaked dough with a beaten egg before baking.
Step 3: Bake the cookies
Line two half-sheet baking pans with a Silpat silicone mat or parchment paper.
Transfer the shaped dough to the prepared baking pans, 8 cookies per pan.
Bake at 350˚F for 12 to 15 minutes (rotating the baking pans at the halfway point) until the cookies are a light golden brown (photo 6).
Storage and make-ahead instructions
Storage instructions: Almond shortbread cookies can be stored in an airtight container for about 2 weeks. You can also freeze the cookies in a sealed plastic bag for up to 3 months.
Make-ahead instructions: This dough can be frozen before or after shaping, sealed in an airtight container, for up to 3 months. Allow the unshaped dough to defrost overnight in the refrigerator before portioning and shaping.
Unbaked shaped cookies can be baked individually from frozen, allowing 2 to 3 extra minutes of baking time.
Shortbread troubleshooting
Two factors can be at play if your Almond Shortbread Cookies are too hard:
- Over-working the dough: Fold the flour into the almond meal mixture until it is just combined. Any more than that will cause the gluten in the dough to build up, making the dough tough.
- Over-baking the cookies: Check to make sure the oven isn't running hot (an oven thermometer or infrared temperature gun can help), and be sure to rotate the baking pans at the halfway mark. Also, don't bake the cookies for too long - remove the baking pans when the bottoms of the cookies are just starting to brown.
If your Almond Shortbread Cookies are too soft:
- Chill the dough prior to baking to make sure the butter hasn't gotten too soft
- Make sure the oven is up to temperature, and bake the cookies until the tops feel firm and the bottoms are just starting to brown.
Questions asked and answered
Here are some questions you might have...
A traditional British biscuit, often shaped in an "S" or knot form, these cookies have origins tracing back to the Battle of Bosworth in 1485. Legend has it that Richard III's cook baked these biscuits for the king before his ill-fated battle against Henry Tudor in the last significant battle of the Wars of the Roses.
The almond shortbread cookies recipe presented here is actually a variation of a cookie that has a much longer history. Brought to Britain in the Middle Ages by traders and crusaders returning from the Middle East, they were made from sugar, flour, butter, and eggs and scented with almond extract or rosewater. Those cookies were boiled before baking, and were dense and sturdy enough to keep for a year or more. They'd be a popular food for traveling in those days!
Over the years, bakers have added their own twist to the recipe - some versions are flavored with lemon zest, caraway seed, aniseed, or mace.
Here's more about the history of Bosworth Jumbles and how they relate to other European cookies of the time.
You might be asking what's short in shortbread? Why is it even called shortbread? I have the answers in this post!
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
Recipe
Almond Shortbread Cookies
Equipment
Ingredients
- 11 tablespoons unsalted butter, see Recipe Notes
- ¾ cup granulated sugar, or caster sugar, see Recipe Notes
- 1 large egg
- 1 teaspoon almond extract
- ⅛ teaspoon kosher salt
- ⅔ cup almond meal, see Recipe Notes
- 2½ cups all-purpose flour
- 1 large egg, beaten, optional
Instructions
- Preheat the oven to 350 °F. Line two half sheet baking pans with Silpat silicone mats or parchment paper. Set aside.
- Prepare the dough: In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), cream together the butter and sugar on a medium-high speed, scraping down the sides of the bowl, until it's light and fluffy.
- Add in the egg and beat until well blended. Mix in the almond extract and salt, then stir in the almond meal. Slowly fold in the flour on a low speed just until the dough comes together. Be careful not to over-mix to prevent tough cookies.
- Shape the dough: Transfer the dough to a work surface and divide it into 16 pieces using a bench scraper or knife. If you're working with a kitchen scale, each pieces will be about 40 grams.Roll each portion into a ball about 1½-inches (4 centimeters) in size. Cover the balls with a kitchen towel to avoid them drying out while you shape the cookies.
- Working one at a time, roll each ball into a smooth rope about 7-inches (16 centimeters) long. The dough can crumble a bit as you roll it out, so you might need to press it firmly together as you go.Shape the dough into a large "S" (or tie it into a knot, whatever is your preference). Transfer the shaped dough to the prepared baking pans, 8 cookies per pan.
- If you want to add shine to the finished cookie, brush the unbaked dough with a beaten egg before baking.Bake for 12 to 15 minutes (rotating the baking pans at the halfway point) until the cookies are a light golden brown.
- Allow the cookies to cool on the baking pans for 2 minutes, then transfer to a wired cooling rack to cool completely.
- Storage instructions: Almond shortbread cookies can be stored in an airtight container for about 2 weeks. You can also freeze the cookies in a sealed plastic bag for up to 3 months.
- Make-ahead instructions: This dough can be frozen before or after shaping, sealed in an airtight container, for up to 3 months. Allow the unshaped dough to defrost overnight in the refrigerator before portioning and shaping. Unbaked shaped cookies can be baked individually from frozen, allowing 2 to 3 extra minutes of baking time.
Tammy Spencer says
I enjoyed creating this recipe for you, and I hope you like it as much as I do. Please leave your questions or comments with a star rating so that other readers can benefit from your experience. Thanks!