Description
Almond Shortbread Cookies
Ingredients
1 cup unsalted butter (softened)
1/2 cup powdered sugar (plus extra for dusting)
1 tsp vanilla extract
2 cups almond flour
1/2 cup all-purpose flour
1/4 tsp salt
Directions
Prepare the dough: In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in vanilla extract.
Combine dry ingredients: Add almond flour, all-purpose flour, and salt to the bowl. Mix until a dough forms.
Chill the dough: Shape the dough into a log or disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape and bake: Roll out the dough to 1/4-inch thickness or slice the chilled dough into rounds. Place cookies on the baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
Cool and dust: Let the cookies cool completely on a wire rack. Dust with powdered sugar before serving.
Prep Time: 15 minutes (plus chilling)
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes
Servings: 24 cookies
Calories: 120 kcal per cookie
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Step-by-Step Guide
1. Cream Butter & Sugar: Using a stand mixer or hand mixer, beat the softened butter and powdered sugar on medium-high speed for 3-4 minutes until very pale and fluffy. Scrape down the bowl halfway through. This step incorporates air, which is key for texture.
2. Incorporate Vanilla: Add the vanilla extract and mix on low until just combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, and salt to ensure even distribution.
4. Form the Dough: With the mixer on low, gradually add the dry ingredients to the butter mixture. Mix only until a cohesive dough forms and no dry streaks remain. Avoid overmixing.
5. Chill Thoroughly: Shape the dough into a 2-inch diameter log on parchment paper, wrap tightly, or form into a disk. Refrigerate for a minimum of 1 hour, or up to 2 days. This firms the butter, preventing cookies from spreading too much.
6. Slice & Bake: Using a sharp knife, slice the chilled log into 1/4-inch thick rounds. If you rolled a disk, roll out to 1/4-inch thickness and cut with cookie cutters. Place cookies 1 inch apart on the lined baking sheet.
7. Cool Completely: After baking, let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They are fragile when warm. Dust with powdered sugar only when completely cool.
Serving Suggestions
These elegant cookies are versatile. Serve them alongside afternoon coffee or tea. For a dessert platter, pair with dark chocolate-dipped strawberries or fresh berries. They also make a perfect edible gift; stack them in a decorative tin lined with parchment paper. A light drizzle of melted dark chocolate adds a beautiful, festive touch.
How-to Summary
To make Almond Shortbread Cookies, cream softened butter and powdered sugar until fluffy. Mix in vanilla, then add combined almond flour, all-purpose flour, and salt to form a dough. Chill the shaped dough for at least 1 hour. Slice and bake at 350°F for 10-12 minutes until edges are lightly golden. Cool completely before dusting with powdered sugar.
Frequently Asked Questions
Can I use all almond flour and omit the all-purpose flour?
Not directly. The all-purpose flour provides necessary structure. Using only almond flour will result in a greasy, crumbly cookie that doesn’t hold its shape well.
My dough is too crumbly. How can I fix it?
This usually means the butter was not soft enough or the dough is undermixed. Let the dough sit at room temperature for 10 minutes, then knead gently with your hands until it comes together.
Can I freeze the dough?
Absolutely. The wrapped dough log freezes beautifully for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.
Why did my cookies spread too much?
The butter was likely too warm. Ensure your dough is thoroughly chilled before baking, and check that your oven is fully preheated. Using a cool baking sheet for each batch also helps.
Are these cookies gluten-free?
They are not, due to the 1/2 cup of all-purpose flour. For a gluten-free version, substitute it with a 1:1 gluten-free baking blend.
Common Mistakes to Avoid
- Using melted or cold butter: Butter must be softened to room temperature for proper creaming.
- Skipping the chill time: This leads to excessive spreading and loss of shape.
- Overmixing after adding flour: This develops gluten, making cookies tough instead of tender.
- Baking on a warm sheet: Always use a cool, lined baking sheet for each batch.
- Dusting with sugar while warm: The powdered sugar will melt and create a wet, sticky surface.
Conclusion
These Almond Shortbread Cookies are a testament to simple, quality ingredients creating an extraordinary treat. Their delicate, buttery crumb and subtle nutty flavor make them a timeless classic suitable for any occasion. By following the detailed steps and avoiding common pitfalls, you’ll achieve perfect, melt-in-your-mouth cookies every time. Happy baking!