Go Back
–+ servings
Three chocolate-dipped shortbread cookies on a plate.

Almond Flour Shortbread Cookies with Almond Meal

Carissa Erzen
A combo of all purpose flour + whole almond flour ensures these almond shortbread cookies are tender, nutty, and not too crumbly. They're perfect for dipping in a mug of hot tea for a cozy-moment-treat, any time of day.
Leave your rating!
Print Pin Recipe Save
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American, German
Servings 18 cookies
Calories 216 kcal

Ingredients
  

  • 1½ cups all purpose flour
  • 1½ cups almond meal (also called whole almond flour)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt (use table salt or fine sea salt)
  • 2 Tablespoons cornstarch
  • 16 Tablespoons unsalted butter, softened to room temperature (2 sticks)
  • ¾ cup granulated sugar
  • 1 teaspoon almond extract (or vanilla extract)

Instructions
 

  • In a mixing bowl, whisk the all purpose flour, almond meal, baking powder, salt, and cornstarch. Set aside.
  • In a separate mixing bowl with an electric hand mixer or in a stand mixer, beat the softened butter and sugar until it's creamy. Mix in the almond extract until it’s well combined.
  • Add the dry ingredients to the butter mixture, and gently mix with a large spoon or silicone spatula just until it forms a crumbly mixture. It should be able to hold its shape when you squeeze some in the palm of your hand.
  • Dump the dough onto a large piece of plastic cling wrap. Firmly press the dough into a log, wrap it up tightly, and refrigerate for at least 1 hour (or up to 3 days).
  • Preheat the oven to 350°F.
  • Unwrap the cookie dough log and slice it into ½-inch rounds. Arrange the cookies spread out on a baking sheet lined with parchment paper.
  • Bake the cookies for 12 to 15 minutes, until the edges start to turn a light golden color. They’ll be really soft when they first come out of the oven, so allow them to cool for a few minutes to firm up, then enjoy!

Notes

  • Store cooled cookies in an airtight container at room temperature for up to a few days or in the fridge for up to one week. 

Nutrition

Serving: 1 cookieCalories: 216kcalCarbohydrates: 19gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 58mgPotassium: 15mgFiber: 1gSugar: 9gVitamin A: 311IUCalcium: 37mgIron: 1mg
Keyword almond flour, almond shortbread cookies, shortbread
Did you make this recipe?Leave a comment below - I love hearing from you!