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Almond Shortbread Cookies Recipe
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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 15
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
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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.
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Reduce the speed to low. Add the salt and almond meal, mixing only until combined.
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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.
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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.
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Store the cookies in an airtight container at room temperature for up to 1 week.