Almond shortbread is a tender, buttery cookie infused with the warm, nutty flavor of almonds and a touch of sweet almond extract. This easy almond shortbread cookie recipe uses simple pantry ingredients and a straightforward method, producing rich, melt-in-your-mouth bars or cookies perfect for holidays, gifts, or an everyday treat.
Why should you make this recipe
If you love buttery, shortbread-style cookies, these almond shortbread bars are a must-try. They capture the classic shortbread texture—soft, slightly crumbly and rich—while the almond flour and almond extract deepen the flavor. The recipe is forgiving, quick to prepare, and versatile enough to adapt into bars, slice-and-bake rounds, or drop cookies.
- Quick and simple: Most of the work is pulsing dry ingredients and cold butter in a food processor, pressing the dough into a pan, then baking.
- Full flavor and texture: The buttery shortbread crumb, the subtle nuttiness from almond flour, and a sprinkling of sugar on top create satisfying layers of taste and crunch.
Ingredients
This almond shortbread recipe uses a short list of pantry staples. Measure ingredients by weight for the best consistency if possible.
Gather all-purpose flour, blanched almond flour, salt, powdered sugar, granulated sugar, vanilla extract, almond extract, and cold unsalted butter.
Substitutions
A few simple swaps can adapt this recipe for different diets or flavors. Below are tested suggestions and notes on how each change will affect texture and taste.
- Sugars: The recipe is written for powdered and granulated sugar. If you prefer a refined-sugar-free option, you can experiment with maple sugar in place of granulated sugar, but results may vary.
- Flour: For a gluten-free version, use a reliable 1:1 gluten-free flour blend and measure by weight (about 270 g) to maintain the correct texture.
- Almond flour: Use blanched almond flour for a fine, tender crumb. Almond meal (unblanched) will produce a coarser texture and more visible grain.
- Butter: If using salted butter, omit the added salt in the recipe.
- Extracts: Vanilla adds background warmth; almond extract intensifies the nutty flavor and is recommended for the best almond character.
Variations
- Almond glaze: After cooling, brush or drizzle the bars with a simple glaze made from powdered sugar, a little milk, and a small amount of almond extract for a sweet finish.
- Slice-and-bake: Roll the dough into a log, chill for about an hour, then slice. Thinner slices (1/4 inch) bake crisper; thicker slices (1/2 inch) stay more tender. Bake at 350°F (177°C) for about 8–10 minutes.
- Drop cookies: Scoop dough into 1-inch balls, roll in sugar if desired, and bake at 350°F (177°C) for 12–14 minutes until edges are lightly browned.
- Stand mixer option: Cream room-temperature butter with the sugars for 2–3 minutes, add extracts and salt, then fold in the flours until just combined. Finish by hand if needed.
How to make
Follow these simple steps to make almond shortbread in a tart pan or bake as individual cookies.
- Combine dry ingredients: In a food processor, pulse together 2¼ cups (270 g) all-purpose flour, ¼ cup (30 g) almond flour, ½ cup (60 g) powdered sugar, ¼ cup (50 g) granulated sugar, and ¼ teaspoon salt until evenly mixed.
- Cut in butter: Add ¾ cup + 2 tablespoons (141 g) cold unsalted butter, cut into cubes. Pulse until the mixture looks crumbly and the butter is incorporated into the flour.
- Add extracts: Add 1 teaspoon vanilla extract and 2 teaspoons (10 ml) almond extract. Pulse just to combine, forming a cohesive dough.
- Press and chill: Press the dough evenly into a lined or lightly greased 9-inch (23 cm) tart pan. Chill in the refrigerator for about 30 minutes while you preheat the oven to 300°F (149°C).
- Score and top: Optional: lightly score the dough into the shapes you plan to cut after baking. Sprinkle the top with a little granulated sugar for a crisp, sparkly finish.
- Bake and cool: Bake for 40–45 minutes, until the edges turn a light golden brown. Cool the shortbread in the pan for 30–45 minutes until it reaches room temperature, then remove, slice, and serve.
Bake: 40–45 minutes, until edges are lightly golden. Cool: Allow the shortbread to cool in the pan for 30–45 minutes before removing and slicing.
How to store, freeze and thaw
- Store: Keep baked shortbread in an airtight container at room temperature for 4–5 days.
- Freeze: Once fully cooled, place slices or whole bars in a freezer-safe airtight container for up to 2 months.
- Thaw: Thaw overnight at room temperature or warm individual pieces in the microwave for 20–30 seconds if needed.
M’s expert tips
- Prepare the pan: Grease or line the tart pan so the bars release easily.
- Mix gently: Combine the butter and dry ingredients until just incorporated; overworking the dough will make the shortbread tough.
- Dock or score: Lightly pricking or scoring the dough allows steam to escape and creates the classic shortbread appearance.
- Even thickness: Press the dough evenly into the pan so it bakes uniformly.
- Cool completely: Let the shortbread cool fully before glazing or slicing to avoid crumbling.
- Optional toppings: Add sliced almonds before baking, or drizzle melted chocolate over cooled bars for a finishing touch.
FAQs
Almond shortbread tastes like classic buttery shortbread with a gentle, sweet almond background. The almond flour and extract add a toasty, nutty note that balances the richness of the butter.
Yes. For slice-and-bake, shape the dough into a log, chill, then slice and bake at 350°F (177°C) for 8–10 minutes. For drop cookies, scoop 1-inch balls and bake at 350°F (177°C) for 12–14 minutes until edges are lightly browned.
This recipe is similar to the 3-2-1 rule but not exact. A typical 3-2-1 ratio would use 300 g flour, 200 g butter, and 100 g sugar. This version uses about 300 g combined flours, 200 g butter, and 90–100 g sugar, which produces a richly buttery shortbread.
Avoid overworking the dough and using warm butter. Keep the butter cold until incorporated, and mix the flour in only until it’s combined to maintain a tender texture.
Other almond recipes to try
- Almond croissant
- Almond-flour chocolate chip cookies
- Almond cake
- Almond-flour chocolate cake
- Almond-flour brownies
If you make these Almond Shortbread cookies, please leave a rating and a comment to help others decide if this recipe is right for them. Share your results on social media by tagging @olivesnthyme so M can see your bakes. Happy baking!
Almond Shortbread Cookies
Equipment
- 1 food processor (or stand mixer)
- 1 9-inch (23 cm) tart pan
Ingredients
- 2¼ cup (270 g) all-purpose flour
- ¼ cup (30 g) almond flour (blanched)
- ¼ teaspoon salt
- ½ cup (60 g) powdered sugar
- ¼ cup (50 g) granulated sugar, plus more for topping
- ¾ cup + 2 tablespoons (141 g) cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- 2 teaspoons (10 ml) almond extract
Instructions
- Pulse flours, both sugars, and salt in a food processor to combine. Add cubed cold butter and pulse until crumbly. Add extracts and pulse briefly to form a dough.
- Press dough evenly into a lined or lightly greased 9-inch tart pan. Chill in the refrigerator for about 30 minutes. Preheat oven to 300°F (149°C).
- Optional: score the chilled dough into pieces and sprinkle with granulated sugar.
- Bake 40–45 minutes until the edges are lightly golden. Cool in the pan for 30–45 minutes, then remove, slice, and serve.
Notes
Store: Keep in an airtight container at room temperature for 4–5 days.
Stand mixer option: Cream room-temperature butter with sugars for 2–3 minutes, add extracts and salt, then fold in flours until just combined.
Almond glaze: Combine 1¼ cups (150 g) powdered sugar with 2–3 tablespoons milk and ½ teaspoon almond extract until smooth. Drizzle over cooled bars.