This Almond Shortbread Cookie is what introduced me to the use of Almond Flour. I immediately loved the taste and texture that it gave to the cookie, a lot better than using Almond flavoring. Almond flour has a coarse grainy texture and it gave a real Almond flavor to this tart which makes the cookie even more enjoyable to eat.
The grainy and nutty texture sets this apart from the regular Shortbread cookie that is smooth. This tart is very versatile and can be used in a lot of sweet treats. I used this as base for my Almond Dark Chocolate Ganache Tart and Almond Shortbread Bar, and they are both addictive! It is seriously good. This is also nice just as a plain cookie cut in wedges. It’s a very handy recipe to have , easy to make and can be turned into something elegant with the use of few extra ingredients . It’s simple to make, Let’s get started!
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1/4 cup (50 grams) granulated white sugar
- 1/2 tsp (1 gram) pure vanilla extract (optional)
- 2/3 cup (85 grams) all-purpose flour
- 1/3 cup (40 grams) ground almonds (almond meal/flour)
- 2 tbsp (15 grams) rice flour or cornstarch (corn flour)
- 1/4 teaspoon (1 gram) salt
- Flaked almonds for decorating the top of the shortbread (optional)
- Preheat your oven to 300F/149C. You will need 6 or 8 inch tart pan with a removable/non removable bottom.
- In the bowl of your electric stand mixer (or with a hand mixer), beat the butter and sugar until smooth and creamy.
- Beat in the vanilla extract. Scrape down the sides and bottom of your bowl as needed.
- In a separate bowl whisk together the flours (all-purpose, almond, and rice) and salt.
- Add this mixture to the butter and sugar mixture and beat just until incorporated.
- Press the shortbread dough evenly into your tart pan.
- Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up.
- Using a sharp knife, score (make shallow lines) the top of the shortbread into 8-12 even pieces.
- Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
- Place in your preheated oven and bake until it is nicely browned (biscuit color), about 40 – 50 minutes.
- Place on a wire rack and allow the shortbread to cool for about five minutes before removing from tart pan.
- Place the shortbread round on a cutting board and cut into 8 or 12 wedges. Store in an airtight container or the shortbread can be frozen.
Good to know:
- I used 6″ pie pan, same baking time of 50 minutes.
Makes 8-12 shortbread wedges (depending on the pan size)
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Adapted from: Joy of Baking