Almond Shortbread Cookies

Almond Shortbread Cookies are classic shortbread cookies infused with almond flavour. Enjoy them on their own or dressed up with chocolate drizzle. These decadent holiday cookies come together in minutes, are great for cookie exchanges, and look great on any holiday treat platter.

While there’s something incredibly comforting about a classic shortbread cookie, the simple buttery foundation is the perfect canvas for subtle flavour enhancements. There are always a few variations on my Christmas cookie platter, like Chai Shortbread or Lemon Rosemary Shortbread.

Almond Shortbread Cookies

The secret to this cookie’s charm lies in the marriage of two perfect textures and flavours:

The Signature Shortbread Texture: Traditional shortbread relies on a high ratio of butter to flour and sugar. This means less gluten development, resulting in that wonderfully tender, crumbly, and melt-in-your-mouth texture we all adore.

The Nutty Depth of Almond: The addition of pure almond extract infuses the butter base with a sweet, aromatic warmth. This subtle flavour lift makes the cookie feel more sophisticated than its plain counterpart.

The combination is pure harmony: a buttery base that dissolves on your tongue, followed by the comforting aroma and taste of toasted almonds.

Once the cookies are cooled, melt some high-quality dark or milk chocolate with a touch of avocado oil and dip one end of the cookie. Sprinkle with chopped, toasted almonds or flaky sea salt before the chocolate sets. Remember calories don’t count in December! 

Ingredients for this Recipe

You will need the following equipment for this recipe: Electric stand mixer with the paddle attachment, measuring cups and spoons, parchment paper, bench scraper, baking sheet (or two), and a cooling rack.

The secret to all good shortbread cookie recipes is the butter-flour ratio. Typically, shortbread cookies have double the amount of flour as the butter in addition to granulated sugar and salt (if using unsalted butter). This recipe requires additional flavouring in the form of extracts.

• Butter
• Sugar
• Flour
• Salt
• Vanilla Extract
• Almond Extract
• Chocolate Chips
• Avocado Oil
• Almonds

Using unsalted butter allows controlled addition of salt in baking. However, feel free to use salted butter and omit the additional salt measurement.

All purpose flour and granulated sugar are basic shortbread ingredients while (real) vanilla and almond extract add flavour.

Chocolate chips and avocado oil are an optional ingredient if you want to use chocolate dip or drizzle. The avocado oil helps soften the chocolate for the chocolate dip or drizzle. You can substitute any neutral-flavoured oil.

How to Make Almond Shortbread Cookies

To begin, place softened unsalted butter in the bowl of a stand mixer. Using the paddle attachment, beat the butter for about 30 seconds on medium speed to loosen up the butter. Add the sugar and salt to the butter and beat on medium speed until well combined. Pause and scrape down the sides of the bowl periodically.

Add the almond extract and vanilla extract. Mix until combined. Slowly sprinkle in 1/2 cup of flour, mix until combined, then slowly add the rest of the flour, ½ cup at a time, allowing the flour to incorporate with each addition.

Place a piece of parchment paper on a clean work surface. (if you don’t have parchment paper, plastic wrap will work). Transfer the dough onto the piece of parchment paper and form the dough into a log. Roll the parchment up to create a log. Place in the fridge and chill for 30 minutes.

Preheat oven to 325 degrees F. Line a baking sheet with a piece of parchment paper or a reusable silicone mat.

Remove dough from the fridge and remove the piece of parchment paper. Cut the dough into ½” pieces using a knife or pastry cutter. Place them on the parchment-lined baking sheet about 1 inch apart.

Place a few sliced almonds on top of the cookies and gently push them into the dough. If the cookies look too warm at this point, feel free to chill it for another 30 minutes.

Bake at 325 degrees F for 20 minutes or until the sides have turned golden brown.

Once the cookies are done baking, remove them from the oven and transfer the cookies to a cooling rack. Allow cookies to cool for about 15 minutes.

Optional Chocolate Dip/Drizzle:

Place chocolate chips and oil in a small microwave safe bowl. Heat in a microwave for 30 seconds at a time, stirring after 30 seconds until the chocolate chips are melted and oil is incorporated.

Dip the cookies into the chocolate or drizzle the chocolate over the cookies. Sprinkle with more sliced almonds or sea salt.

Other Variations

A Touch of Zest: Grate in the zest of half an orange or lemon. The bright citrus flavor is a magnificent counterpoint to the rich butter and almond.

Simple Glaze: Whisk together powdered sugar and a few drops of almond extract and milk/water for a simple, elegant drizzle.

Recipe Tips and Tricks

While the ingredients list is short, mastering the shortbread requires paying attention to a few simple rules:

1. Don’t Overwork the Dough

Once you add the flour, mix the dough just until it comes together. Over-mixing activates gluten, leading to a tough, hard cookie—the opposite of what we want! The dough will be crumbly initially; press it together with your hands to form a cohesive disk.

2. Chill, Chill, Chill!

Allowing the dough to chill (at least 30 minutes, but preferably an hour) is crucial. It gives the butter a chance to firm up, making the dough much easier to cut. More importantly, it helps prevent the cookies from spreading in the oven. If they look quite warm after rolling and cutting, you can chill them before baking too.

How to Store Almond Shortbread Cookies

Store these cookies in an airtight container at room temperature for 4-7 days. In the fridge, they will stay fresh for 1-2 weeks due to the high butter content.

You can freeze the baked cookies by placing them in a freezer-safe container. Label the container and freeze for up to 3 months. To serve, remove the cookies from the freezer and allow them to thaw completely before serving.

If they become slightly soggy you can place them in a preheated oven at 325 degrees and bake them for 3-4 minutes. Just long enough to toast them.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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