Almond Shortbread Cookies Recipes

LOW-CARB ALMOND SHORTBREAD COOKIES

Steps:

• Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
• Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
• Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

ALMOND SHORTBREAD I

Steps:

• In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
• Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

ALMOND SHORTBREAD COOKIES

Steps:

• Preheat the oven: Set the oven to 350°F. Generously butter a 9-inch pie pan, or a tart pan with a removable rim.
• 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 warm, carefully cut the wedges again to make sure they're separated. Leave in the pan until completely cool.
• 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.

ALMOND SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F.
• Combine butter, salt and sugar in mixer with paddle attachment.
• Add ground almonds and mix together.
• Mix into firm dough and form into 1 ¼ inch ball.
• Flatten with fingers.
• Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
• Cool on rack and dust with powdered sugar while still warm.

ALMOND SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
• Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

ALMOND SHORTBREAD COOKIES

Steps:

• Preheat oven to 375°F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and cornstarch. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes.
• Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan. (Can be prepared 1 day ahead. Cover; store at room temperature.)

ALMOND SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cornstarch, pepper, cardamom, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and one cup confectioners' sugar until light and fluffy. Add almond extract; beat to combine. With mixer on low speed, gradually add flour mixture until it comes together to form a dough, scraping down sides of bowl as needed.
• Turn out dough onto a clean work surface. Pinch off tablespoons of dough; roll into 1 1/2-inch balls. Place on two baking sheets, two inches apart. Flatten slightly. Cover with plastic wrap, chill 30 minutes.
• In a small bowl, lightly whisk egg white. Add blanched almonds, and toss to coat. Remove dough from refrigerator; press two almonds on top of each ball.
• Bake until slightly golden, about 18 minutes. Remove from oven; immediately transfer cookies to a wire rack.
• Place remaining 1 1/2 cups sugar in a medium bowl. Roll warm cookies in sugar, and return to baking sheets; let cool 15 minutes, then roll again in sugar.

KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES

Steps:

• In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
• Heat oven to 350°F.
• Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
• Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
• Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

ALMOND-SHORTBREAD SANDWICH COOKIES

Steps:

• Cookies: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet. Bake until noticeably darkened and fragrant, 10 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
• Pulse almonds in a food processor until finely ground. Measure 1 1/2 cups almonds into a medium bowl; set remainder aside. Add flour and salt to bowl; whisk to combine.
• In a mixer fitted with the paddle attachment, beat butter with confectioners' sugar until smooth and well combined. Beat in egg yolks and vanilla. Gradually add almond-flour mixture, beating until dough just comes together (do not overmix). Turn dough out onto a work surface and divide in half. Shape each half into a 12-inch log (about 1 3/4 inches in diameter); wrap each log in plastic. Refrigerate until firm, about 1 hour.
• Measure 1/2 cup reserved almonds onto a sheet of parchment; roll each log in nuts to coat. Cut logs into 1/4-inch-thick slices, discarding ends. Transfer slices to parchment-lined baking sheets, spacing about 1 inch apart. Bake, rotating sheets halfway through, until edges are slightly browned, 18 to 20 minutes. Transfer sheets to wire racks; let cool completely.
• Filling: Pulse remaining 3 cups reserved almonds and salt in a food processor on low speed, scraping down sides frequently. Mixture will look dry but continue pulsing until it reaches a smooth, spreadable consistency, 15 to 20 minutes.
• In the bowl of a mixer fitted with the paddle attachment, beat together 1 cup almond butter (reserve remaining 1/2 cup for another use), confectioners' sugar, and butter until smooth, scraping down sides of bowl as needed. Transfer to a pastry bag fitted with a 1/2-inch round tip.
• Pipe a small amount of filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 1 week.

BUTTERY ALMOND COOKIES

Steps:

• In a large bowl, stir together flours, cornstarch, baking powder and salt.
• In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
• Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
• When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
• Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
• Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
• Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
• Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.