These delicious almond shortbread cookies that are dipped in chocolate and sprinkled with toasted almonds are crunchy and so easy to make!
Today I am sharing my almond cookies. I love shortbread cookies. They are delicious and so easy to make. With 3 simple ingredients, you can make basic shortbread crunchy cookies.
Main Ingredients of the Shortbread Cookies:
These are shortbread cookies without eggs.
There is a high amount of butter in shortbread cookies. Usually, butter amount and flour amount are very close to each other, with a low amount of sugar.
In my shortbread cookies, you may find the butter amount is lower than many other shortbread recipes. You’ll still end up with buttery cookies with my recipe. Below in recipe card, I also write alternative butter amount that you may prefer if you love too buttery cookies.
You can flavor shortbread cookies easily. You can add cinnamon to the main ingredients and make my easy cinnamon cookies, or you can add vanilla extract and make my easy slice-and-bake vanilla shortbread cookies.
OR you can add almond extract and make my easy almond cookies! After I make my cookies with almond extract, I dip them in chocolate and I sprinkle toasted almonds on top.
These are very yummy and simple cookies that you can easily make! If you want, you can make these shortbread cookies with almond extract as slice-and-bake. My chocolate orange cookies and vanilla cookies are slice-and-bake shortbread cookies. You can check them for step by step pictures.
How to Make Easy Almond Shortbread Cookies
First, I mix flour and sugar in a big mixing bowl. Then I add pure almond extract and mix with a spoon.
I add room temperature cubed butter and cut the butter into the flour mixture with a fork. (Alternatively, you can rub the butter and the flour mixture with your fingertips.) Later, I use my hands to bring the dough together. If you are able to make a ball, it means the dough is ready.
I roll the dough into 20 gram balls-almost 1 tablespoon and place on a baking sheet. Alternatively, you can divide the dough into equal 28 pieces and roll them into balls. I squeeze the dough to bring the dough together to make proper balls.
You can press the balls with the palm of your hands but I prefer using my measuring cup to flatten the balls properly. First I put a parchment paper on the balls so my measuring cup doesn’t stick to the dough. Then I slightly press the balls with circular motions.
I bake the cookies for 14 minutes until the edges slightly change color. While they are baking, I toast almonds in a small pan for 5 minutes(stirring often to avoid burning)until they give off their fragrance. As I have 28 cookies, I use 28 almonds. 1 almond is enough for 1 cookie. When they are cool, I roughly chop them.
The cookies look soft when I remove them from the oven but they become crunchy as they cool on the baking sheet for 10 minutes.
You will see some puffs on the cookies. I take a clean parchment paper and place over the cookies and put the measuring cup over the parchment paper. Then I gently press the cookies and the puffs go. I clean the back of the parchment paper as needed before I press on a new cookie.
While they are cooling, I melt the chocolate over bain-marie. I dip the cookies into the melted chocolate, place on parchment paper and sprinkle chopped almonds over chocolate.
Enjoy these delicious and easy shortbread cookies!
These delicious almond shortbread cookies that are dipped in melted chocolate and sprinkled with chopped almonds are crunchy and so easy to make with few ingredients!
- 280g (2 cups) all-purpose flour (dip and sweep)*
- 185g (3/4 cup and 1 tablespoon) unsalted butter, at room temperature, cut into cubes**
- 105 g (1/2 cup) granulated sugar
- 1 and 1/2 teaspoons pure almond extract
- 150g (5 oz) semisweet chocolate, roughly chopped
- 28 almonds, roughly chopped
Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Place the flour and sugar in a medium bowl and mix well. Add the almond extract and mix with a spoon. Add the butter. Using a fork, cut the butter into flour mixture. Finally, use your hands to bring the dough together. (Alternatively, you can rub the butter and flour mixture with your fingertips. )
Roll the dough into 20 gram balls-almost 1 tablespoon. Alternatively, as this recipe makes 28 cookies, you can divide the dough into 28 pieces and roll them into balls. Place the balls on the baking sheet. Evenly flatten the balls preferably with a measuring cup or with a flat-bottomed glass. If you prefer, you can use the palm of your hand.
Bake for 14 minutes or until the edges lightly change color. While they are baking, toast the almonds in a small pan over medium heat for almost 5 minutes. Stir in every 20 seconds to prevent them from burning. Remove them from heat when they give off their aroma. After they cool, roughly chop the almonds.
Remove the cookies from the oven. These cookies will look soft but they will become crunchier as they cool on the baking sheet for 10 minutes. There may be some puffs on cookies when you remove them from the oven. You can place a clean parchment paper over the cookies, put the measuring cup over the paper and slightly press the cookies. The puffs will disappear easily.
While the cookies are cooling, melt the chocolate over bain-marie. Place the chopped chocolate into a heat proof bowl that sits over a pan of simmering water. Stir often. When melted, dip almost half of the cookies into the melted chocolate. Place them on the baking sheet covered with parchment paper and sprinkle the chopped almonds on top.
**If you like your cookies with too much butter, you can use 225 grams (1 cup) butter.
This is the pure almond extract I used.
This is the measuring cup set I used for the baking conversion chart.
The calorie information above is an estimate that is provided by an online nutrition calculator.