Almond Shortbread Cookies
With their melt-in-your-mouth texture and a touch of dark chocolate, these almond shortbread cookies are a simple yet satisfying treat. They’re ideal for making ahead and enjoying whenever you need a little sweet moment.
Servings 24 cookies
Calories 147kcal
Ingredients
- 1 cup salted butter softened- 2 sticks
- ⅔ cup confectioners sugar sifted
- 2 large egg yolks
- 1 pinch Kosher salt
- 1 teaspoon almond extract
- 2 cups flour
- ½ cup chopped almonds
- 1 ½ cups chocolate chips optional
Instructions
- Cream the butter until smooth and then mix in the sugar until fully combined.
- Add the remaining ingredients except the flour which will be added add slowly until everything is just combined. The mixture will look a little "crumbly"; this is ok.
- On a wax paper covered surface, form two logs with your dough, around 1 ¼ inches thick. Wrap them in wax paper.
- Chill the dough logs in the refrigerator for at least an hour.
- Preheat the oven to 350 degrees.
- Unwrap the dough logs and slice to a desired thickness (I did around ⅓ of an inch) and place the slices on a baking pan lined with parchment or silicone baking mat.
- Bake for 12 to 14 minutes or until they are just barely brown along the edges.
- If you want- dip these into melted chocolate (you can melt in the microwave stirring every 30 seconds or with a double boiler over low heat stirring often).
Video
Notes
- Don’t over-mix the dough! It should be crumbly, not overly smooth.
- Chill the dough well. Cold dough slices more neatly and bakes without spreading too much, helping the cookies to hold their shape.
- Instead of buying pre-chopped almonds, try chopping them yourself. This can bring out more flavor and give the cookies a better bite.
- Use room temperature butter. Softened butter blends more smoothly and helps create that classic shortbread texture without overmixing.
- Toast the almonds for extra flavor. Giving the almonds a quick toast before mixing them into the dough adds a subtle nuttiness and crunch.
- Customize with mix-ins. Mini chocolate chips, finely chopped dried fruit, or a sprinkle of sea salt on top can add fun variety.
- Ingredients to prep ahead- You can cream the butter and mix the dough in advance, then chill or freeze until ready to bake.
- Leftovers and storage- Store in an airtight container at room temperature for 4-5 days, or freeze for up to 6 months. Both the dough and baked cookies freeze well.
Nutrition
Serving: 4cookies | Calories: 147kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 66mg | Potassium: 15mg | Fiber: 1g | Sugar: 4g | Vitamin A: 257IU | Calcium: 6mg | Iron: 1mg