Almond Cookies (Almond Shortbread Cookies)
These are the best almond cookies - buttery with crispy edges, soft centers and a rich almond flavor. Topped with a delicious glaze, these almond shortbread cookies are completely irresistible.
Servings: 32 Cookies
Cost: $7
Equipment
Ingredients
- 1 cup salted butter
- ¾ cup granulated sugar
- 2 egg yolks
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- ¼ cup almond flour
- ½ tsp fine sea salt
Almond Glaze
- 1 cup powdered sugar
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ Tablespoon whole milk
Instructions
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together butter and sugar for 1 minute.
- Add egg yolks, almond extract, vanilla extract, and salt and beat for an additional minute.
- Add the flour and beat until the mixture begins to clump together (60-90 seconds).
- Gather the dough and roll it into a log that is 2” in diameter (about 16 inches long).
- Wrap in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight).
- After chilling, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mats.
- Carefully slice the cookies into ½ inch thick circles.
- Evenly space the cookies on the prepared cookie sheet.
- Bake in the preheated oven for 11-12 minutes until the cookies look set and the bottom edges just barely start to turn brown.
- Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Glaze
- Whisk ingredients together in a small bowl
- Once cooled, dip cookies into the glaze.
- Let sit until hardened.
Video
Notes
Ingredient Notes
- Salted Butter. Unsalted butter can be used in place of salted butter.
- Granulated sugar. I recommend using organic cane sugar or white sugar.
- Vanilla extract. vanilla bean paste is a good substitute.
- All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
- Almond flour. Use superfine almond flour for the best texture.
- Fine sea salt. If using iodized table salt, decrease the amount by half.