Best 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 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 (MANTECADITOS)

Steps:

• 1. Preheat oven to 350 degrees F. Mix flour and nutmeg in medium bowl. Set aside. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
• 2. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie.
• 3. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

GINGER-ALMOND SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, cream butter with sugar and almond extract until smooth.
• Add flour, ginger, and ground almonds and beat mixture until well combined.
• On a floured surface, roll dough out to 1/2-inch thickness.
• Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
• Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
• Remove to rack and cool.

ULTRA LOW CARB LEMON ALMOND SHORTBREAD COOKIES

Steps:

• 1. Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
• 2. To make the cookies:
• 3. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn't cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.
• 4. To make a tart or pie crust:
• 5. No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
• 6. ****Nutritional Facts Servings 16 Calories - 119 Carbohydrates - 1.6g Total Fat - 11g Protein - 3g

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.

RASPBERRY ALMOND SHORTBREAD COOKIES

Steps:

• 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle. Roll into 1" balls. Place 1" apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

RASPBERRY ALMOND SHORTBREAD COOKIES

Steps:

• In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
• Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
• For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

CHERRY ALMOND SHORTBREAD COOKIES

Steps:

• Soak cherries in cassis in small bowl at least 4 hours or overnight. Drain; pat dry.
• Grind 3 tablespoons almonds in mini processor until finely ground. Finely chop remaining almonds.
• Whisk all purpose flour, whole wheat flour, and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until creamy, about 2 minutes. Add ground almonds; beat until well blended, about 1 minute. Beat in flour mixture on low speed just to blend.
• Scrape dough out onto sheet of parchment or waxed paper. Using paper as aid, form dough into 81/2x13/4-inch log. Brush dough all over with egg (except for ends). Scatter chopped almonds on sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic wrap and chill at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep refrigerated. Cover and chill cherries.
• Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Unwrap dough and cut into 3/8-inch-thick slices. Place cookies on large ungreased baking sheet, spacing 1 inch apart. Place 1 cherry in center of each cookie.
• Bake 10 minutes. Press cherries into cookies (cookies will have softened). Rotate baking sheet in oven and bake until cookies are lightly golden and slightly puffed, about 18 minutes longer. Cool cookies on sheet on rack 5 minutes. Transfer cookies to rack to cool completely. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.

ALMOND MARZIPAN SHORTBREAD COOKIES

Steps:

• Cream together butter with sugar and almond extract until light and fluffy.
• add food coloring, then work in flour which has been sifted with salt and baking powder.
• Divide the dough in two equal part.
• shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
• roll out the other half into a rectangle just as long as the other half.
• Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
• cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
• Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
• cool on a wire rack.
• frost with powder sugar glaze and top with slivered almonds.

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.

RASPBERRY ALMOND SHORTBREAD THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first).
• Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
• Cool several minutes on baking sheet then transfer to a wire rack to cool (at this point you can add a little more jam if you'd like to, it just won't be set like the other is). Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
• For the glaze:
• Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
• Recipe source: adapted from both Land O Lakes and MarcieJ's review on allrecipes.com

ALMOND BUTTER SHORTBREAD COOKIES "MANDELMUSSLOR"

Steps:

• Preheat the oven to 375 degrees F.
• Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine.
• Cream together the butter and sugar in a large bowl, using an electric mixer on medium-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff.
• Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10 to 12 minutes. Cool in the pans for about 10 minutes, and then gently remove from the molds.

ALMOND POPPYSEED SHORTBREAD COOKIES

Steps:

• With an electric stand or hand mixer on medium speed, beat together the butter, sugar, almond extract, and salt until smooth.
• Turn mixer to low and add the flour and 2 teaspoons poppyseeds, mixing just until the dough forms.
• Place the dough on a piece of waxed or parchment paper sprinkled with a little flour. Put a little flour on your hands and gently roll the dough into a 1 1/2 inch diameter log.
• Sprinkle the 1/4 cup poppyseeds on the paper and roll the log in the poppyseeds, pressing gently, until the log is well-coated with the seeds.
• Wrap the log tightly in the paper and twist the ends.
• Refrigerate until firm, about an hour.
• Preheat oven to 350 degrees.
• Unwrap the log, and slice with a serrated knife about 3/8 inch thick. If the dough is crumbly, wait a few minutes for it to soften slightly and try again.
• Place slices about 1 inch apart on your baking sheet and bake until lightly golden around the edges, about 15 minutes.
• Remove from oven and let sit for about five minutes, then move the cookies to a wire rack to cool completely.
• Make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, almond extract, and salt until smooth.
• Carefully dip the tops of each cookie in the glaze, then set back on the wire rack.
• Grab a handful of almonds and, using your hands, crumble the sliced almonds directly over the tops of the cookies.
• Allow glaze and almonds to set, about 30 minutes. Gently shake any excess almonds off the cookies, and serve.

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 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.

JANIE'S RUBY RASPBERRY ALMOND SHORTBREAD COOKIES

Steps:

• Combine butter, sugar and 1/2 teaspoon almond extract in a large bowl. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low, then add the flour. Beat until well mixed. Cover and refrigerate until firm (at least one hour.).
• Preheat over to 350 degrees. Shape dough into 1 inch balls and place 2 inches apart onto ungreased cookie sheets.
• Make indentation in center of each cookie with your thumb (its okay if the edges crack slightly.).
• Fill each indentation with about 1/4 teaspoon jam (careful not to overfill.).
• Bake for 14-18 minutes or until edges are lightly browned.
• Let stand for 1 minute, then transfer onto a cooling rack set over some wax or parchment paper to cool completely.
• Meanwhile, combine powdered sugar, 1 1/2 teaspoons almond extract and 3 teaspoons whipping cream for desired glazing consistency in small bowl with a wire whisk until smooth.
• Drizzle over cooled cookies and let harden for at least 30 minutes before serving.

ALMOND SHORTBREAD SHAMROCK COOKIES

Steps:

• Line cookie sheets with parchment paper or foil. With a mixer, beat butter on high for 3 minutes or until very soft and light in color. Add grated almond paste and sugar, mix on low speed until combined. Turn mixer to high and beat a full 5 minutes or more, until just combined. Spoon 1/2 of dough onto a 15-inch long piece of wax paper. With hands, press dough out to 1/4-inch thickness. Top with wax paper. Lightly smooth top with rolling pin, keeping wax paper in place, lay dough on cookie sheet. Repeat with remaining half of dough. Chill for 1 hour to firm.
• Preheat oven to 325°F shortly before removing dough from chilling in the fridge. Work with 1 piece of dough at a time, keeping other half chilled. Cut out the cookie sheets, shamrocks or other shapes. Place on cookie sheets 2-inches apart, dipping cutters in flour if sticking. Repeat until dough is used. Keep unbaked cookies chilled till ready to bake.
• Bake plain or brush tops with milk and sprinkle with colored sugar. Bake for 12 to 14 minutes or until cookies are firm and bottoms are very light golden. Cool on wire racks. Store in air tight containers with parchment paper between layers.

ALMOND SHORTBREAD SANDWICH COOKIES

Steps:

• Line two baking sheets with parchment. Combine the butter, sugar and salt in a stand mixer or large mixing bowl. Mix on low speed until the butter combines with the sugar - 1-2 minutes. Add the flour and almonds and mix on low until the dough has just about pulled together, about three minutes. Roll the dough until 1/8 - 1/4 inch thick. To make sandwich tops, cut a smaller shape in the center of half the cookies. Bake at 300 degrees for 30 minutes until golden. Dollop a small amount of jam in the center of the cookie bottoms and spread almost to the edges. Sandwich the tops and bottoms together and dust with confectioners' sugar.

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.)