I know we have probably over eaten during these holidays, but if you are still craving cookies (I always am!), I have the perfect recipe for you! I made these Almond Shortbread Cookies for a friend who is gluten intolerant. I was actually going to make my Flourless Chocolate and Pear Cake (which is AMAZING!), but I did not have enough eggs! So I had to come up with a last minute alternative! These Almond Shortbread Cookies are very easy to make and they taste so good that there were none left by the end of the visit! I highly recommend you try them. I used vanilla extract to accentuate the shortbread feel of the cookie, but you could use almond extract instead, if you prefer. Enjoy!
Almond Shortbread Cookies
- 55 gms – 4 tbsp unsalted butter at room temperature
- 115 gms – 1 cup almond meal
- 30 gms – a little less than 4 tbsp icing sugar
- ¾ tsp vanilla extract
- A pinch of salt
- Almonds for garnishing
Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth. Add the vanilla extract.
Reduce the speed to low and add the salt and almond meal, mixing only until just incorporated.
Scoop the dough out and roll into 2 teaspoon-sized balls. Arrange the balls on a baking sheet lined with baking paper. Make sure to leave some space between the cookies. Use the palm of your hand to slightly flatten each ball. Press 1 almond into the top of each cookie.
Bake in a preheated oven at 175°C – 350°F on the middle rack for 13 to 15 minutes. The cookies should remain pale. Cool completely on the tray before removing.
Store in an airtight container at room temperature for up to 1 week.