Almond Shortbread Cookies Recipes

LOW-CARB ALMOND SHORTBREAD COOKIES

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.

ALMOND SHORTBREAD I

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.

ALMOND SHORTBREAD COOKIES

Steps:

• Preheat the oven: Set the oven to 350°F. Generously butter a 9-inch pie pan, or a tart pan with a removable rim.
• Bake the shortbread: Set the pan on a rimmed baking sheet, and bake for 25 minutes, or until the edges begin to brown. Cover loosely with foil and continue to bake for 15 to 20 minutes, or until the dough feels firm and looks golden. Remove from the oven and let cool for 10 minutes. While the shortbread is still warm, carefully cut the wedges again to make sure they're separated. Leave in the pan until completely cool.
• Store the shortbread: Store the shortbread in an airtight tin for up to 3 days or in the refrigerator for up to 7 days. Sprinkle with confectioner's sugar before serving, if you like.

ALMOND SHORTBREAD COOKIES

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.

ALMOND SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Have ready a 6 inch tart pan with a removable bottom.
• In the bowl of your electric mixer cream the butter and sugar until smooth.
• Beat in the vanilla extract.
• In another bowl whisk together the flour, cornstarch, almond meal and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated.
• Press the shortbread dough evenly into the tart pan.
• Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up.
• Using a sharp knife, score the top of the shortbread into 8 even pieces.
• Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
• Place in preheated oven and bake until it is nicely browned, roughly one hour 15 minutes. Transfer shortbread to rack and cool for five minutes before removing from tart pan.
• Place the shortbread round on a cutting board and cut along the score lines into 8 wedges.
• Cool completely on a wire rack.

ALMOND SHORTBREAD

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

ALMOND SHORTBREAD

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.

ALMOND SHORTBREAD COOKIES

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.)