Toasted Almond Shortbread Cookies | 4 Ingredients
Tender, buttery, and crumbly shortbread cookies get another layer of deep rich nutty flavor and texture from a generous portion of ground toasted almonds added to the dough.
Servings 36 cookies
Ingredients
- 1/2 Cup (60g) Toasted almonds
- 10 Tablespoons (140g) Unsalted butter playable (slightly colder than room temperature). Cut into 1/2 inch pieces.
- 1/4 Cup (50g) Sugar
- 1 1/2 Cup (180g) All-purpose flour
Instructions
- Process the toasted almonds (60g) in a food processor until fine.
- Add the flour (180g), sugar (50g), and butter (140g) to the ground almonds (60g) and process until you have a smooth dough.
- Dump the doug over a large piece of parchment paper and press it with your hand to form a ball, then top it with another piece of parchment paper and rol it to 1/4-1/2 inch thick.
- Place the dough with the parchment paper in the refrigerator while you preheat your oven to 350°F.
- Line two large baking sheets with parchment paper. Set aside.
- Remove the dough from the refrigerator and use a 1.5-inch cookie cutter (or any other size and shape), to cut the dough.
- Gently lift the cold cut dough and place it over the prepared baking sheets.
- Bake over the middle oven rack, one pan at a time, and bake for 10-12 minutes. Until the cookies are matt (not shiny) and lightly golden.
- Remove the pan from the oven and bake the second pan. Allow the cookies to chill in the pan before transferring them to a cooling rack.
- Store in a cookie jar for up to two weeks, or freeze for up to three weeks tightly wrapped in a plastic wrap and placed in a freeze bag.
Notes
- The butter should not be cold or at room temperature. It should be stil mostly solid and when you press it its structure is intact.
- The thinner the cookies are, the faster they will bake and brown.
- You can use the dough to make linzer style cookies, and fill the cookies with lemon curd, or tart preserves.