• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

Classic Almond Shortbread Cookies

December 11, 2022 by Heather Smoke Leave a Comment

Jump to Recipe Print Recipe

This classic recipe for almond shortbread cookies is easy to make, with a buttery, crumbly texture and delicious almond flavor that’s perfect for a Christmas cookie box, or any time during the holiday season.

You might also love these sparkling sugar almond cutout Christmas cookies, high altitude one layer almond cake, and the best almond biscotti.

Diamond shaped almond shortbread cookies.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Easy to Make. The cookie dough comes together in minutes in your food processor, and then you simply press it into a tart pan to bake it into delicious cookies.

Full of Almond Flavor. With both almond flour and almond extract, as well as a hint of cardamom, these almond shortbread cookies taste like the holidays.

Versatile Presentation. I love these diamond shaped shortbread cookies, but you can also cut them into wedges (see my maple walnut shortbread) or bars (see my hazelnut shortbread). You can even roll out the dough and cut cookies in any shape you like (see my vanilla shortbread cookies for baking tips).

High Altitude Tested. While today’s recipe will work at any altitude since it doesn’t contain any leavening, I develop and test all the recipes on my site for Denver’s altitude of 5,280 feet.

Almond shortbread cookies cut into diamond shapes.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • Flour. Use all-purpose flour to give the dough structure and strength.
  • Almond Flour. Adds a nutty flavor and texture, as well as moisture. You can also use finely chopped almonds if you don’t have almond flour (just add whole almonds to the food processor with the all-purpose flour to chop them finely).
  • Powdered Sugar. Sweetens the shortbread, while the fine texture makes a more tender cookie than if you used granulated sugar.
  • Salt. Balances the sweetness and enhances the flavor of the almond.
  • Cardamom. A wonderful complementary spice in almond baked goods and pastries.
  • Butter. A key ingredient in shortbread! The butter is what makes this almond shortbread tender and rich, with a buttery, crumbly texture.
  • Vanilla + Almond Extracts. Flavor.
  • Milk. You’ll need just a little milk to help moisten the dough and bind it together.
  • Granulated Sugar. Sprinkled on top for a sweet and sparkly finish.
Almond shortbread cookies on a plate.

Instructions

Make, Cut and Chill the Dough

  • In your food processor, measure the flour, almond flour, powdered sugar, salt and cardamom. Pulse several times until well combined.
Step 1 for making almond shortbread cookies.
Step 2 for making almond shortbread cookies.
  • With the processor running, drop the butter down the chute, a tablespoon at a time, and process the mixture until moist and crumbly.
Step 3 for making almond shortbread cookies.
Step 4 for making almond shortbread cookies.
  • Add the vanilla extract, almond extract and milk, and process just until the dough comes together into a dough ball.
Step 5 for making almond shortbread cookies.
Step 6 for making almond shortbread cookies.
  • Dump the dough out onto a clean counter and gather any dry floury bits together, shaping the dough into a disk, and lightly dusting it with a little extra flour.
  • Press the dough into an even layer in a 9-inch tart pan with a removable bottom, then sprinkle the dough with the granulated sugar.
  • Now cut the dough diagonally into diamonds, using a sharp knife or bench scraper, dipping it in flour in between cuts. I used a bench scraper, which I find easiest for cutting dough inside the pan. Cutting the dough before baking makes it much easier to cut without breaking it after it comes out of the oven.
  • Use a toothpick, skewer or cake tester to prick the dough all over – this is called “docking the dough”, and helps prevent it from puffing up as it bakes.
  • Refrigerate the shortbread for 30 minutes.
Step 9 for making almond shortbread cookies.
Step 10 for making almond shortbread cookies.

Bake

  • Preheat the oven to 300 F, and position a rack in the center of the oven.
  • Bake the chilled shortbread for about 40 minutes, until the top looks golden brown and baked through.
  • Set the pan on a cooling rack, and immediately cut the shortbread again. Cool completely in the pan before removing the sides of the pan.
Almond shortbread cookies on a gold plate.

Frequently Asked Questions

How should I store almond shortbread cookies?

Store the baked shortbread in an airtight container at room temperature for 1-2 weeks, or in the freezer for up to 3-6 months.

What should I use if I don’t have a tart pan?

Instead of a tart pan, you can use a springform pan, or even just a regular square baking dish. Line the baking dish with parchment paper, so you can easily lift the shortbread out.

Are shortbread cookies soft or crunchy?

Shortbread cookies are certainly not crunchy like biscotti, but they are firm, with a crumbly, buttery texture that’s absolutely wonderful.

You Might Also Like

Sparkling sugar cutout almond Christmas cookies on a wooden table.
Almond Cutout Christmas Cookies
One layer almond cake cut into squares on a marble board.
Almond Cake
Decorated snowflake cookie.
Snowflake Cookies
Iced oatmeal cookies, one with a bite taken.
Iced Oatmeal Cookies

Favorite Products

Diamond shaped almond shortbread cookies.

Classic Almond Shortbread Cookies

Heather Smoke
This classic recipe for almond shortbread cookies is easy to make, with a buttery, crumbly texture and delicious almond flavor that's perfect for the holidays.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Chill Time 30 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American, Scottish
Servings30

Equipment

  • Food Processor or Pastry Cutter
  • 9-inch Round Tart Pan with Removable Bottom

Ingredients
 

  • 2 ¼ cups all-purpose flour, spooned and leveled
  • ½ cup almond flour (or very finely chopped almonds)
  • ¾ cup powdered sugar
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp ground cardamom
  • ¾ cup cold unsalted butter, cut into tablespoons
  • 1 ½ tsp vanilla extract
  • 1 tsp almond extract
  • 2 tbsp whole milk
  • 1 ½ tbsp granulated sugar

Instructions
 

Make, Cut and Chill the Dough

  • In your food processor, measure the flour, almond flour, powdered sugar, salt and cardamom. Pulse several times until well combined.
  • With the processor running, drop the butter down the chute, a tablespoon at a time, and process the mixture until moist and crumbly.
  • Add the vanilla extract, almond extract and milk, and process just until the dough comes together into a dough ball.
  • Dump the dough out onto a clean counter and gather any dry floury bits together, shaping the dough into a disk, and lightly dusting it with a little extra flour.
  • Press the dough into an even layer in a 9-inch tart pan with a removable bottom, then sprinkle the dough with the granulated sugar.
  • Now cut the dough diagonally into diamonds, using a sharp knife or bench scraper, dipping it in flour in between cuts. I used a bench scraper, which I find easiest for cutting dough inside the pan. Cutting the dough before baking makes it much easier to cut without breaking it after it comes out of the oven.
  • Use a toothpick, skewer or cake tester to prick the dough all over – this is called "docking the dough", and helps prevent it from puffing up as it bakes.
  • Refrigerate the shortbread for 30 minutes.

Bake

  • Preheat the oven to 300 F, and position a rack in the center of the oven.
  • Bake the chilled shortbread for about 40 minutes, until the top looks golden brown and baked through.
  • Set the pan on a cooling rack, and immediately cut the shortbread again. Cool completely in the pan before removing the sides of the pan.
  • Store the baked shortbread in an airtight container at room temperature for 1-2 weeks, or in the freezer for up to 3-6 months.
Keyword Almond, Cookies, Shortbread
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Christmas Cookies, Cookies

Previous Post: « Sparkling Sugar Almond Cutout Christmas Cookies
Next Post: Stamped Gingerbread Cookies with Vanilla Icing »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
    • Holiday Themed Cakes
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Raspberry Vanilla Cake
  • High Altitude Baked Chocolate Espresso Donuts
  • High Altitude Heart Shaped Chocolate Bundt Cake
  • High Altitude Homemade Graham Crackers
  • High Altitude Chocolate Chip Cookie Cupcakes
  • High Altitude Red Velvet Cake Whoopie Pies
  • Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies
  • High Altitude Chocolate Sheet Cake
  • Rose Petal Chocolate Chip Shortbread Cookies
  • Homemade Chocolate Fudge Pop Tarts

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoPrivacy Policy