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–+ servings
A cup of tea with a almond shortbread cookie hanging on the mug with a plateful behind.

Almond Shortbread Cookies

By Tammy Spencer
Love classic shortbread? These Almond Shortbread Cookies are buttery, crisp, and packed with nutty almond flavor thanks to almond meal and almond extract. Inspired by traditional English Bosworth Jumbles, they're easy to shape, fun to serve with coffee or tea, and a delicious twist on an old-world favorite.
5 from 1 vote
Prep Time30 minutes
Cook Time15 minutes
Cooling Time10 minutes
Total Time55 minutes
Servings: 16 cookies
Calories: 207kcal

Special Equipment

Ingredients

  • 11 tablespoons (155 grams) unsalted butter, see Recipe Notes
  • ¾ cup (150 grams) granulated sugar, or caster sugar, see Recipe Notes
  • 1 (50 grams) large egg
  • 1 teaspoon (1 teaspoon) almond extract
  • ⅛ teaspoon (⅛ teaspoon) kosher salt
  • ⅔ cup (56 grams) almond meal, see Recipe Notes
  • 2½ cups (300 grams) 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 11 tablespoons unsalted butter and ¾ cup granulated sugar on a medium-high speed, scraping down the sides of the bowl, until it's light and fluffy.
  • Add in 1 large egg and beat until well blended. Mix in 1 teaspoon almond extract and ⅛ teaspoon kosher salt, then stir in ⅔ cup almond meal. Slowly fold in 2½ cups all-purpose 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 1 large egg (beaten) 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.

Recipe Notes

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.
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 meal is coarsely ground up almonds which gives these shortbread cookies a crisp texture. For a smoother look and texture, you can use ½ cup (50 grams) of almond flour instead. 

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 24mg | Potassium: 28mg | Fiber: 1g | Sugar: 10g | Vitamin A: 255IU | Calcium: 17mg | Iron: 1mg