Classic Almond Shortbread Cookies
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.
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Equipment
- Food Processor or Pastry Cutter
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.
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