Buttery Almond Shortbread Cookies made with almond meal bake up crisp around the edges with a delicate crumb, making them a wonderful treat to enjoy with tea or coffee.
If you are craving cookies, I have the perfect recipe for you. These Almond Shortbread Cookies are buttery, delicate, and naturally gluten-free, making them a wonderful option for anyone avoiding wheat.
I first made them for a friend who is gluten-intolerant. I had originally planned to make my Flourless Chocolate and Pear Cake, but I didn’t have enough eggs, so I needed a last-minute alternative.
By the end of the visit, there wasn’t a single cookie left on the plate.
These Almond Shortbread Cookies are very easy to make and require only a handful of ingredients. I used vanilla extract to enhance their classic shortbread flavour, but almond extract works well too if you prefer a stronger almond flavour. Enjoy!
Why We Love These Homemade Shortbread Cookies
- Small size makes them ideal for afternoon tea, holiday cookie trays, or edible gifts.
- Perfect accompaniment to a quiet coffee break or an afternoon catch-up with friends.
- Crisp, buttery cookies make a welcome addition to any homemade biscuit selection.
Key Ingredients for Almond Shortbread Cookies
Almond Meal
Almond meal gives these cookies their tender texture and rich nutty flavour. Finely ground almond meal works best for a more delicate crumb, while coarser almond meal will create a slightly more rustic texture.
Unsalted Butter
Butter creates the classic shortbread texture and rich flavour these cookies are known for. Use good-quality unsalted butter and allow it to come to room temperature before mixing for a smoother dough.
Vanilla Extract
Adds warmth and rounds out the flavour of the almonds and butter. Pure vanilla extract offers the most balanced flavour, although vanilla bean paste can also be used.
Whole Almonds
Whole almonds add a decorative finish and a pleasant crunch. Blanched almonds create a cleaner look, while natural almonds add a little more colour and texture.
Find the complete list with measurements in the recipe card below.
How to Make Almond Shortbread Cookies
Step 1: Place the butter and icing sugar in the bowl of a mixer fitted with a paddle attachment. Beat on medium speed for about 3 minutes, or until the mixture is smooth and creamy. Add the vanilla extract.
Step 2: Reduce the speed to low. Add the salt and almond meal, mixing only until combined.
Step 3: Scoop the dough into 2 teaspoon-sized portions and roll into balls. Arrange the balls on a parchment-lined baking sheet, leaving space between each one. Gently flatten each ball with the palm of your hand, then press 1 almond into the centre of each cookie.
Step 4: Bake in a preheated oven at 175°C – 350°F on the middle rack for 13 to 15 minutes. Watch closely during the final few minutes of baking and remove the cookies while they are still pale, before any noticeable browning occurs. Leave them to cool completely on the baking tray before transferring.
Step 5: Store the cookies in an airtight container at room temperature for up to 1 week.
Frequently Asked Questions
Yes. Almond flour can be used in place of almond meal for a finer texture and lighter colour. The cookies may have a slightly more delicate crumb.
The cookies should remain pale and feel set around the edges. They may still feel slightly soft in the centre when removed from the oven but will firm up as they cool.
Try chopped pistachios, chopped hazelnuts, pecans, or dried cranberries. You can also sprinkle the tops with a little coarse sugar before baking. Keep the toppings light to preserve the delicate texture of the cookies.
No. An electric mixer makes it easier to cream the butter and icing sugar until smooth, but you can also use a wooden spoon or sturdy spatula. The mixture may take a little longer to come together by hand.
Extra Help from the Kitchen
Use a Cookie Scoop – Portion the dough with a small cookie scoop for more consistent cookie sizes and even baking.
Rotate the Baking Tray – Turn the baking tray halfway through baking if your oven has hot spots. This helps the cookies bake evenly across the tray.
Check Your Almond Meal – Use almond meal with a fine texture for a more delicate crumb. Coarser almond meal will produce a slightly rougher texture.
Measure by Weight – Weigh the almond meal and butter whenever possible. Almond meal can settle differently in measuring cups, affecting the consistency of the dough.
Leave the Oven Door Closed – Keep the oven door closed during most of the baking time. Frequent opening can lower the oven temperature and affect how evenly the cookies bake.
Variations and Twists
Add Almond Extract – Replace the vanilla extract with almond extract for a stronger almond flavour. Use the same amount, or start with ½ tsp for a gentler almond taste.
Dip in Dark Chocolate – Once the cookies have cooled completely, dip half of each cookie in melted dark chocolate and let them set on baking paper. This works after baking and won’t affect the almond meal dough.
Use Blanched Almond Flour – Replace almond meal with finely ground blanched almond flour for a lighter colour and finer crumb. Keep the same measurement and watch the cookies closely near the end of baking.
Make Raspberry Thumbprints – After flattening the dough balls, press a small indentation in the centre and fill it with a little raspberry jam instead of topping with a whole almond. Bake as directed, keeping an eye on the cookies while they remain pale.
Cranberry Almond Shortbread Cookies – Fold 1 to 2 tablespoons of finely chopped dried cranberries into the dough before shaping. Chop them small to keep the dough easy to roll and flatten.
Storage and Shelf Life
Store the cookies in an airtight container at room temperature for up to 1 week. Keep the container in a cool, dry place away from direct sunlight to help maintain their texture.
For longer storage, freeze the cookies in a freezer-safe airtight container for up to 2 months, separating layers with baking paper if needed. Thaw at room temperature before serving for the best texture and flavour.
Simple Cookies and Biscuits You’ll Love
- Macine Cookies
- Leftover Buttercream Cookies
- Condensed Milk Cookies
- Chai Shortbread Cookies
- Mandarin Curd Shortbread Cookies
Almond Shortbread Cookies Recipe
Equipment
Ingredients
- 55 g – 4 tbsp unsalted butter – at room temperature
- 115 g – 1 cup almond meal
- 30 g – a little less than 4 tbsp icing sugar
- ¾ tsp vanilla extract
- a pinch of salt
- almonds – for garnishing
Instructions
- Place the butter and icing sugar in the bowl of a mixer fitted with a paddle attachment. Beat on medium speed for about 3 minutes, or until the mixture is smooth and creamy. Add the vanilla extract.
- Reduce the speed to low. Add the salt and almond meal, mixing only until combined.
- Scoop the dough into 2 teaspoon-sized portions and roll into balls. Arrange the balls on a parchment-lined baking sheet, leaving space between each one. Gently flatten each ball with the palm of your hand, then press 1 almond into the centre of each cookie.
- Bake in a preheated oven at 175°C – 350°F on the middle rack for 13 to 15 minutes. Watch closely during the final few minutes of baking and remove the cookies while they are still pale, before any noticeable browning occurs. Leave them to cool completely on the baking tray before transferring.
- Store the cookies in an airtight container at room temperature for up to 1 week.
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