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Almond Shortbread Cookies

Almond Shortbread Cookies

Almond Shortbread Cookies - buttery and delicious gluten free cookies!
Course Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15
Author Manuela Zangara


  • 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


  1. 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.
  2. Reduce the speed to low and add the salt and almond meal, mixing only until just incorporated.
  3. 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.
  4. 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.
  5. Store in an airtight container at room temperature for up to 1 week.