Almond Shortbread Cookies
Almond Shortbread Cookies are a super simple dessert to bake. Just 6 ingredients in these easy gluten-free cookies. They are buttery and delicious!
I’ve been doing a bit of a pantry clean out and found some almond flour from making macarons a while back. I didn’t have the time for macarons so I decided to try making shortbread instead. They are full of almond flavor with a great texture.
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How to Make Almond Shortbread Cookies:
- Add almond flour, sugar, salt, butter and almond extract to a mixer bowl.
- Beat at medium speed until well combined.
- Scoop into 1 inch balls and roll in sugar.
- Place on a lined baking sheet about 2 inches apart.
- Mash with a small glass.
- Press almond slices into cookie dough.
- Bake until light brown around the edges.
- Remove to a wire rack to cool.
- Store in an airtight container up to 5 days.
Easy and delicious cookie recipes that the entire family will enjoy! The classic peanut butter oatmeal cookies with added crunchy peanuts. These cookies rarely even make it to the cookie jar at our house! One of my favorites for a quick and easy treat! White chocolate, oats and toffee bits make for an irresistible cookie! Another favorite no bake cookie. Classic chocolate peanut butter with crunchy bits of toffee. These are flourless chocolate cookies that remind me of the best ever brownies. You will not be able to eat just one! Snickerdoodles are a classic cookie for packing in lunch boxes or to bake and share for the holidays. Everyone loves them and they are the perfect sweet treat for any occasion. More Easy Cookie Recipes to Try
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Almond Shortbread Cookies
Ingredients
- 2 cups almond flour
- 1/2 cup sugar + 1/4 cup for rolling
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter softened
- 1/2 teaspoons almond extract
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 325°.
- Add almond flour, 1/2 cup sugar, salt, butter and almond extract to a mixer bowl and beat until combined.
- Scoop into 1 inch balls and roll in remaining sugar. Place 2 inches apart on a lined cookie sheet.
- Smash with a small glass.
- Top cookies with 3 almond slices, slightly pressing into cookie.
- Bake for 10 minutes or until golden brown around the edges.
- Remove to a wire rack to cool.
- Store in an airtight container up to 5 days.
Nutrition
Do you use salted or unsalted butter please?
Hi Laura,
You can use either. If you have salted butter you can just skip adding the 1/4 teaspoon of kosher salt.
~ Milisa
Also, your ingredients list says 2 cups almond butter. Is that supposed to be almond flour???
Hi Laura,
Yes! You are right, it’s almond flour – I have corrected the card, thank you so much for letting me know! I hope you get the chance to try these.
~ Milisa