Almond Shortbread Cookies Recipes

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ALMOND SHORTBREAD I

Melt-in-your-mouth shortbread.

Provided by Robin J.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h40m

Yield 18

Number Of Ingredients 5



Almond Shortbread I image

Steps:

  • In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
  • Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g

1 cup butter, room temperature
½ cup white sugar
2 teaspoons almond extract
2 ½ cups sifted all-purpose flour
⅓ cup granulated sugar for decoration

ALMOND SHORTBREAD COOKIES (MANTECADITOS)

These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies - they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy!

Provided by Food Network

Categories     dessert

Time 45m

Yield 3 1/3 dozen or 20 (2 cookie) servings

Number Of Ingredients 8



Almond Shortbread Cookies (Mantecaditos) image

Steps:

  • 1. Preheat oven to 350 degrees F. Mix flour and nutmeg in medium bowl. Set aside. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
  • 2. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie.
  • 3. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

2 1/4 cups flour
1/4 teaspoon McCormick® Nutmeg, Ground
3/4 cup (1 1/2 sticks) butter, softened
1/4 cup vegetable shortening
1/2 cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
5 maraschino cherries, each cut into 8 pieces
1 1/2 teaspoons McCormick® Pure Almond Extract

ALMOND SHORTBREAD COOKIES

This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!

Provided by Jan Marie

Categories     Dessert

Time 24m

Yield 36-48 cookies, 18 serving(s)

Number Of Ingredients 7



Almond Shortbread Cookies image

Steps:

  • Preheat oven to 350°F.
  • Combine butter, salt and sugar in mixer with paddle attachment.
  • Add ground almonds and mix together.
  • Mix into firm dough and form into 1 ¼ inch ball.
  • Flatten with fingers.
  • Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
  • Cool on rack and dust with powdered sugar while still warm.

1 1/2 cups flour
1 cup butter, room temperature
1/4 teaspoon salt
1/2 cup sugar
1 cup ground almonds (about 1/4 lb almonds with the skin on, Note, I chop mine into chunks first with a knife, then grind)
1 tablespoon grated orange zest (optional) or 1 tablespoon grated lime zest (optional)
powdered sugar, for dusting

ALMOND SHORTBREAD COOKIES

Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 7



Almond Shortbread Cookies image

Steps:

  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
  • Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

1 stick (8 tablespoons) unsalted butter
3/4 cup sugar
1 egg, beaten
1 drop almond extract
1 1/4 cup sifted all-purpose flour, plus extra to dust
3/4 cup ground almonds
Zest of 1 lemon

ALMOND SHORTBREAD COOKIES

Adding almonds to these shortbread cookies gives them an unexpected but welcomed crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10



Almond Shortbread Cookies image

Steps:

  • Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cornstarch, pepper, cardamom, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and one cup confectioners' sugar until light and fluffy. Add almond extract; beat to combine. With mixer on low speed, gradually add flour mixture until it comes together to form a dough, scraping down sides of bowl as needed.
  • Turn out dough onto a clean work surface. Pinch off tablespoons of dough; roll into 1 1/2-inch balls. Place on two baking sheets, two inches apart. Flatten slightly. Cover with plastic wrap, chill 30 minutes.
  • In a small bowl, lightly whisk egg white. Add blanched almonds, and toss to coat. Remove dough from refrigerator; press two almonds on top of each ball.
  • Bake until slightly golden, about 18 minutes. Remove from oven; immediately transfer cookies to a wire rack.
  • Place remaining 1 1/2 cups sugar in a medium bowl. Roll warm cookies in sugar, and return to baking sheets; let cool 15 minutes, then roll again in sugar.

1 cup all-purpose flour
1 cup cornstarch
1 teaspoon freshly ground white pepper
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1 cup (two sticks) unsalted butter, room temperature
2 1/2 cups confectioners' sugar, sifted
1 teaspoon pure almond extract
1 large egg white
3 ounces whole blanched almonds

ALMOND SHORTBREAD COOKIES

Categories     Cookies     Dairy     Nut     Dessert     Bake     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 7



Almond Shortbread Cookies image

Steps:

  • Preheat oven to 375°F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and cornstarch. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes.
  • Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan. (Can be prepared 1 day ahead. Cover; store at room temperature.)

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 8 pieces
1/4 cup (packed) golden brown sugar
3/4 teaspoon vanilla extract
Pinch of salt
3/4 cup all purpose flour
1 tablespoon cornstarch
1/4 cup sliced almonds (about 1 ounce)

ALMOND SHORTBREAD

Make and share this Almond Shortbread recipe from Food.com.

Provided by chia2160

Categories     Bar Cookie

Time 33m

Yield 16 cookies

Number Of Ingredients 7



Almond Shortbread image

Steps:

  • Preheat oven to 350°F.
  • With mixer beat butter and sugar until creamy.
  • Beat in almond extract and salt.
  • Mix in flour and blend into a soft dough by hand.
  • Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
  • Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.

Nutrition Facts : Calories 111.9, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.2, Sodium 60.6, Carbohydrate 10.5, Fiber 0.6, Sugar 3.3, Protein 1.6

1/2 cup butter, softened
1/4 cup sugar
1/2 teaspoon almond extract
1 pinch salt
1 cup flour, plus
2 tablespoons flour
1/2 cup sliced almonds

KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES

Maybe you're looking for a low-carb moment, you're following a keto diet or maybe you're just looking for a delicious new recipe to try. These Keto-Friendly* Almond Shortbread Cookies are the perfect treat. After all, it's our business to know cookies, so you bet we have your back. Our almond shortbread cookies made with almond flour have a rich, buttery, slightly nutty flavor profile-everything you love about a traditional shortbread cookie, just keto-friendly*.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 32

Number Of Ingredients 7



Keto-Friendly* Almond Shortbread Cookies image

Steps:

  • In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
  • Heat oven to 350°F.
  • Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
  • Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
  • Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 0 g, TransFat 0 g

2 cups super-fine blanched almond flour
1/4 cup coconut flour
1/3 cup granular sugar replacement made with erythritol
1/4 teaspoon salt
1/4 cup butter, softened
1 oz cream cheese, softened (2 tablespoons)
1/2 teaspoon almond extract

LOW-CARB ALMOND SHORTBREAD COOKIES

Crispy little shortbread cookies that are perfect for low-carb eating, made with almond flour.

Provided by Paula Todora (Paula T)

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 45m

Yield 20

Number Of Ingredients 6



Low-Carb Almond Shortbread Cookies image

Steps:

  • Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
  • Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
  • Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
  • Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 39.1 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 30.3 mg, Sugar 0.4 g

¾ cup almond flour
3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
1 dash salt
2 tablespoons butter, softened
1 egg white
¼ teaspoon vanilla extract

ALMOND SHORTBREAD

A delicious shortbread to be enjoyed by everyone!

Provided by kirsty_lloyd-2

Time 40m

Yield Serves 15

Number Of Ingredients 0



Almond Shortbread image

Steps:

  • Pre-heat oven to 180C (Gas Mark 4)
  • Mix Flour and Caster Sugar in a bowl
  • Rub in the Butter/Margarine until the mixture resembles fine bread crumbs.
  • Add the Ground Almond
  • Press mixture into a baking tray
  • Bake in the preheated oven for about 20 minutes or until firm to the touch and very lightly brown
  • Cool in the tin

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