Almond Shortbread Cookies
These Almond Shortbread Cookies have a buttery, melt in your mouth texture with a almond glaze and sliced almond on top!
Equipment
- Stand Mixer or Electric Hand Mixer
- 8x8 Baking Pan
Ingredients
- 1 3/4 cups (219 g) All Purpose Flour
- 1 cup (96 g) Almond Flour
- 1/2 tsp Kosher Salt
- 1 cup (224 g) Salted Butter, (room temeprature)
- 1 1/2 cups (188 g) Powdered Sugar
- 1 (18 g) Egg Yolk
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
Almond Glaze
- 4 tbsp (56 g) Salted Butter, (melted)
- 2 cups (250 g) Powdered Sugar
- 1/2 tsp Almond Extract
- Pinch Kosher Salt
- 3-4 tbsp Heavy Cream
Instructions
- Preheat the oven to 325 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
- In a large bowl, whisk together the dry ingredients - all purpose flour, almond flour, and kosher salt. 1 3/4 cups All Purpose Flour 1 cup Almond Flour 1/2 tsp Kosher Salt
- Add room temperature butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 3 minutes, until pale and fluffy. Scrape down the sides and bottom of the bowl, then add in the egg yolk, vanilla extract, and almond extract and mix until just combined, about 20 seconds. 1 cup Salted Butter 1 1/2 cups Powdered Sugar 1 Egg Yolk 1 tsp Vanilla Extract 1 tsp Almond Extract
- Pour the flour mixture into the stand mixer bowl and mix until just combined, about 20-30 seconds.
- Add the cookie dough to the prepared pan and flatten into an even layer. Bake for 40-45 minutes, until the edges are set and the top of the shortbread is slightly golden brown. Allow the cookies to cool to room temperature, about 2 hour.
- Make the almond glaze but melting butter in a medium bowl. Add powdered sugar, almond extract, a pinch of kosher salt, and heavy cream and whisk together until combined. 4 tbsp Salted Butter 2 cups Powdered Sugar 1/2 tsp Almond Extract Pinch Kosher Salt 3-4 tbsp Heavy Cream
- Pour the glaze onto the shortbread cookies and sprinkle with almonds. Place into the refrigerator to set for about 1 hour, until the glaze has set. Use a knife to cut into small triangles.
Notes
Use Room temperature butter! Your butter should be soft enough to press an indent, but not oily or melty. Butter that’s too warm will spread and make the crumb greasy instead of tender.
Don’t overmix after adding flour. Once the dry ingredients go in, mix just until no flour pockets remain. Overmixing develops gluten and can make your bars tough instead of delicate.
Use superfine almond flour (not coarse meal). Be sure to use finely-ground almond flour! It melts into the dough and gives that delicate almond crumble. Coarse flour can make the texture gritty instead of lush.
Nutrition
Calories: 444kcal, Carbohydrates: 51g, Protein: 4g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 251mg, Potassium: 32mg, Fiber: 1g, Sugar: 35g, Vitamin A: 666IU, Vitamin C: 0.02mg, Calcium: 33mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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