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!

Ingredients:

• 1/2 cup COLD (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)

Small Batch Ingredients:

• 1/4 cup COLD (113 grams) unsalted butter, at room temperature
• 2 tbsp (25 grams) granulated white sugar
• 1/4 tsp (1/2 gram) pure vanilla extract (optional)
• 1/3 cup (43 grams) all-purpose flour
• 3 tbsp (20 grams) ground almonds (almond meal/flour)
• 1 tbsp (7.5 grams) rice flour or cornstarch (corn flour)
• 1/8 teaspoon salt
• Flaked almonds for decorating the top of the shortbread (optional)

Instructions:

1. Preheat your oven to 300F/149C. You will need  6 or 8 inch tart pan with a removable/non removable bottom.
2. Cream Butter and Sugar: In the bowl of your electric stand mixer (or with a hand mixer), beat the butter and sugar until smooth and creamy.
3. Beat in the vanilla extract. Scrape down the sides and bottom of your bowl as needed.
4. Dry Ingredients: In a separate bowl whisk together the flours (all-purpose flour, almond flour, and rice flour/cornstarch) and salt.
5. Dry Ingredients + Butter Mixture: Add this mixture to the butter and sugar mixture and beat just until incorporated.
6. Transfer in a Pan: 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.
7. Score Top (optional): Using a sharp knife, score (make shallow lines) the top of the shortbread into 8-12 even pieces.
8. Add Toppings (optional): Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
9. Bake: Place in your preheated oven and bake until it is nicely browned (biscuit color), about 40 – 50 minutes.
   • For small batch, use pan size between 4-5 inches and bake at same temperature for 17 minutes. I used 5×5 square pan.
   • 6-inch round pan – 50 minutes
10. Cool: Place on a wire rack and allow the shortbread to cool for about five minutes before removing from tart pan.
11. Cut: 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)

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Adapted from: Joy of Baking