Almond Shortbread Cookie Recipe - Baking for the Firemen

Jump to Recipe·Print Recipe

OK, OK, I can’t resist baking. I found an almond shortbread cookie recipe on cookingchanneltv.com that is amazing. It made a really lovely cookie that I’ll make again. I think it would be delicious dipped in chocolate.

Almond Shortbread Cookies

Makes 30 cookies

1 stick (8 TBS) unsalted butter softened
3/4 cup sugar
1 egg, beaten
1 drop almond extract
1 1/4 cup sifted all purpose flour
3/4 cup ground almonds
zest of one lemon
1/2 tsp salt

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

In a large bowl cream together the butter and sugar until light and fluffy.
Stir in the beaten egg and almond extract
Add the flour, ground almonds, salt and lemon zest until the dough just comes together.
Turn the dough out onto a floured surface and knead into a ball.

Divide the dough in half and roll each half into a log.
Wrap each log in plastic wrap and refrigerate for at least an hour. The dough can be frozen at this point for use at a later date.
Preheat the oven to 350°
Line two baking sheets with parchment or use silicone mats

Remove the dough from the plastic wrap and cut into 1/4″ discs and place on the prepared baking sheets
Bake until the edges just turn golden brown – about 15 minutes.

Let cool on the baking sheets for 3 or 4 minutes and remove to cooling racks to cool completely

How Were the Almond Shortbread Cookies?

There is nothing really fancy about them but the almond flavor really comes through. The lemon zest adds a nice under note.

As I mentioned I think they would be totally awesome dipped in chocolate – maybe a tray half dipped in dark chocolate, half dipped in white chocolate. That would be very pretty. There are plenty of ways to imagine these cookies on a dessert buffet.