Almond Shortbread Cookies

This recipe makes 12 large or 16 small wedges—the cookies are rich, so the small wedges are not too small if you want to have a greater yield.

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Chilling time: 30 minutes
  • Yield: 12 to 16 cookies

Ingredients

  • Butter, for the baking pan
  • 1 stick (4 ounces, 8 tablespoons) unsalted butter, cut into 1-inch slices, at room temperature
  • 3/4 cup (148g) sugar
  • 1 cup (120g) flour
  • 1/2 cup (56g) cornstarch
  • 1/2 cup (48g) almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1/3 cup sliced almonds
  • Powdered sugar (for sprinkling)

Special equipment:

Method

1 Preheat the oven to 350ºF. Generously butter a 9-inch pie pan, or a tart pan with a removable rim.

2 Mix the dough: In a large bowl, use a wooden spoon to stir the butter and sugar until creamy.

Stir in the flour, cornstarch, almond flour and salt. Mix until combined. Stir in the vanilla and milk. Knead with your hands if necessary; the dough will come together in big clumps.

Alternatively, use a stand mixer with a beater attachment to mix the dough. Once you've added the vanilla and milk, beat on low speed just until the dough comes together.

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3 Press the dough into the pan: Scrape the dough into the pan and press into an even layer into the bottom of the pan (it should not go up the sides).

Cover the bottom of a 1-cup dry measuring cup with a piece of plastic wrap and use it to smooth the dough evenly in the pan.

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4 Cut the dough into wedges and chill: With a paring knife, cut the dough into 12 or 16 wedges. Scatter the sliced almonds over the top and press them gently into the dough. Chill for 30 minutes, until firm, or up to 2 days. (If chilling overnight or longer, cover the pan with plastic wrap.)

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5 Bake the shortbread: Set the pan on a rimmed baking sheet, and bake for 25 minutes, or until the edges begin to brown.

Cover loosely with foil and continue to bake for 15 to 20 minutes, or until the dough feels firm and looks golden.

Remove from the oven and let cool for 10 minutes. While the shortbread is still awrm, carefully cut the wedges again to make sure they're separated. Leave in the pan until completely cool.

6 Store the shortbread: Store the shortbread in an airtight tin for up to 3 days or in the refrigerator for up to 7 days. Sprinkle with confectioner's sugar before serving, if you like.

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Comments

  • Another Sally

    Would this dough be able to be cut into shapes with a cookie cutter and then baked?

    • Summer Miller

      Hi, Sally! We didn’t test it that way, but I don’t see why it wouldn’t work. If you try it, let us know how it turns out!

  • Julie

    I’d like to make these, but I’m wondering if they are difficult to remove from the pan. I will to use a pie plate.

    • Summer Miller

      Hi, Julie! If you try this recipe in a pie plate, I would line the plate with parchment or aluminum foil so you can easily lift the cookies out of the pan.

  • SunnySD

    Could not find almond flour at the small local market, but used coconut flour instead and the results were fabulous. Made multiple batches for Christmas trays, to rave reviews. Yum!

  • Laura

    Just made these – DELICIOUS! I’ve dipped one end in chocolate and sprinkled the chocolate with coconut. I can’t keep people away! I’m going to hide them until Christmas.

    xxxxxyyyyy

  • Andie Blumkin

    This is awesome with blobs of raspberry/ apricot jam spotted on top.

  • Annie Pascal

    Hi Sally! Inwas wondering if I could use an all purpose GF flour blend. Thanks

    • Emma Christensen

      Hi, Annie! We haven’t tested this recipe with gluten-free flour, but I think it should work just fine. If you give it a try, let us know how it turns out!

  • Carrie Warkentin

    Just curious but why vanilla extract and not almond? Thx

  • Reir

    We made these today and it’s turned out quite well. I love recipes where I can use my almond flour. We pressed a few cranberries to the slices before chilling. I bought the cornstarch specifically for this but I will ise the remaining box for gravies and for thickening soups.
    Thanks for a nice winter recipe!

  • Sally Flowers

    Can I use stevia instead of sugar?

    • Emma Christensen

      Hi, Sally! We haven’t tested this recipe with alternate sugars, so I can’t say for sure. Structurally, I think the cookies will be fine if you substitute stevia; I’m just not sure how they would taste! If you try it, let us know how they turned out!

  • Farah

    This looks terrific. Any chance that I can use arrowroot flour instead of cornstarch? Or would this change the consistency of the dough? thanks.

    • Sally

      Hi Farah,
      I’ve never tried it with arrowroot powder, but the consistency of it is very similar to cornstarch, so it should work just fine.
      Thanks for writing!
      Sally