These are the best almond cookies – buttery with crispy edges, soft centers and a rich almond flavor.
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These almond cookies are a fun twist on the classic shortbread cookie!
They have a rich almond flavor from both almond flour and almond extract. Plus, they are topped with a delicious almond glaze making them absolutely irresistible!
These almond shortbread cookies are easy to make and are a great addition to a Christmas Cookie tray during the holidays!
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Almond Shortbread Cookies Ingredients & Substitutions
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- Salted Butter. Unsalted butter can be used in place of salted butter.
- Granulated sugar. I recommend using organic cane sugar or white sugar.
- Egg yolks. There are no substitutes for egg yolks in this recipe.
- Almond extract. For authentic almond shortbread cookies, do not make substitutions.
- Vanilla extract. vanilla bean paste is a good substitute.
- All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
- Almond flour. Use superfine almond flour for the best texture.
- Fine sea salt. If using iodized table salt, decrease the amount by half.
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How to Make Almond Cookies
Let’s walk through this recipe together, and don’t forget to watch the video.
Begin by beating the butter and sugar for for 1 minute either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.
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Then, add the egg yolks, almond extract, vanilla extract, and salt and beat for an additional minute.
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Next, add the flour and beat until the mixture begins to clump together (60-90 seconds).
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Then, gather the dough and roll it into a log that is 2” in diameter (about 16 inches long).
Wrap the dough log in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight).
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After chilling, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mats.
Carefully slice the almond cookies into ½ inch thick circles.
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Then, evenly space them on the prepared cookie sheet.
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Bake the almond cookies in the preheated oven for 11-12 minutes until the cookies look set and the bottom edges just barely being to brown.
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Remove the almond cookies from the oven and let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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Make the Almond Glaze
Once the almond cookies are completely cooled, make the glaze by whisking the ingredients together in a small bowl.
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Then, when the almond cookies are completely cooled, dip them into the glaze and let them sit at room temperature until hardened.
You can speed up this process by cooling the cookies in the refrigerator, or outside on a chilly day.
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Serve
Serve the almond cookies room temperature after the glaze has hardened.
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Store/Freeze
Store almond shortbread cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month. Use wax paper to separate layers of cookies.
You can also slice, then flash-freeze the cookie dough. Freeze it in an airtight container then thaw and bake fresh according to the recipe instructions.
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Almond Cookies Recipe FAQS
Yes, you can double the ingredients and make 64 cookies.
Then I suggest making these classic shortbread cookies, without almond extract.
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Almond Cookies (Almond Shortbread Cookies)
Equipment
Ingredients
- 1 cup salted butter
- ¾ cup granulated sugar
- 2 egg yolks
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- ¼ cup almond flour
- ½ tsp fine sea salt
Almond Glaze
- 1 cup powdered sugar
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ Tablespoon whole milk
Instructions
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together butter and sugar for 1 minute.
- Add egg yolks, almond extract, vanilla extract, and salt and beat for an additional minute.
- Add the flour and beat until the mixture begins to clump together (60-90 seconds).
- Gather the dough and roll it into a log that is 2” in diameter (about 16 inches long).
- Wrap in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight).
- After chilling, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mats.
- Carefully slice the cookies into ½ inch thick circles.
- Evenly space the cookies on the prepared cookie sheet.
- Bake in the preheated oven for 11-12 minutes until the cookies look set and the bottom edges just barely start to turn brown.
- Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Glaze
- Whisk ingredients together in a small bowl
- Once cooled, dip cookies into the glaze.
- Let sit until hardened.
Video
Notes
- Salted Butter. Unsalted butter can be used in place of salted butter.
- Granulated sugar. I recommend using organic cane sugar or white sugar.
- Vanilla extract. vanilla bean paste is a good substitute.
- All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
- Almond flour. Use superfine almond flour for the best texture.
- Fine sea salt. If using iodized table salt, decrease the amount by half.
