Cookies and Bars
The Best Easy Toasted Almond Shortbread Cookie Recipe
These cookies are the ultimate comfort treat, combining the deep crunch of golden-toasted almonds with a classic, melt-in-your-mouth shortbread base. They are remarkably simple to make and fill your kitchen with the most incredible aroma of butter and nuts.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 12
- Level
- Easy
- Per serving
- 270 kcal
Method
Spread the chopped almonds in a dry pan over medium heat and toast until golden and fragrant, about 3-5 minutes. Set aside to cool completely.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Stir in the vanilla extract and almond extract.
Gradually add the flour and salt to the butter mixture, mixing until just combined. Do not overmix.
Gently fold in the cooled toasted almonds until evenly distributed.
Form the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (175°C).
Slice the chilled dough log into 1/2-inch thick rounds and place them on a baking sheet spaced 1 inch apart.
Bake for 12-15 minutes or until the edges are just barely beginning to turn golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure the toasted almonds are completely cool before adding them to the dough to prevent the butter from melting.
For a cleaner slice, use a very sharp knife and rotate the dough log slightly after every few cuts to maintain its round shape.
Don't skip the chilling time; it prevents the cookies from spreading too much in the oven and develops the flavor.
If you want an extra touch of sweetness, dip half of each cooled cookie into melted dark chocolate.
