These shortbread base almond extract cookies are delicious and easy to make! These crispy cookies are dipped in chocolate and sprinkled with toasted almonds!
Today I am sharing my almond extract cookies. I love shortbread cookies so I use my shortbread cookie recipe as a base.
Previously I’ve shared other recipes with my shortbread cookie recipe such as easy cinnamon cookies, easy slice-and-bake vanilla shortbread cookies and chocolate orange cookies.
Each version of these cookies is delicious, looks delicious with little effort.
I strongly suggest you try this almond version too; I believe almond extract should be a staple in our houses just like vanilla extract. It adds so much to recipes.
Have you tried my peach bars? If you still haven’t, you should try and see how these bars reach another level with almond extract.
But now let’s continue with today’s almond extract cookies.
Ingredients you’ll need
- Flour-I use all-purpose flour. Flour gives structure to the cookies.
- Butter-Staple ingredient of the shortbread cookies.
In general, there is a high amount of butter in shortbread cookies. Usually, butter amount and flour amount are very close to each other in shortbread cookies, 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 the recipe card, I also write how much butter you should use if you love very buttery cookies.
- Sugar-I use granulated sugar.
- Almond extract-I use pure almond extract.
- Chocolate-I use semisweet chocolate with 54-60% cocoa to dip the cookies. I sprinkle toasted almonds on top.
- Almonds-I toast the almonds and sprinkle them on chocolate.
If you want, you can make these almond cookies as slice-and-bake. You can check my chocolate orange cookies and vanilla shortbread cookies for step-by-step photos.
I use these cookies in my easy strawberry mousse dessert (without chocolate and almond pieces) as layers. Strawberry mousse and crunchy almond extract cookies make a nice combination.
Step by step instructions
I make today’s recipe without a mixer. If you prefer to use a mixer you can check my vanilla shortbread cookies post for the dough. You’ll use almond extract instead of vanilla extract.
First, I mix flour and sugar in a large 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.
The mixture will be crumbly. This is how shortbread cookies should be. 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 them 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 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 the cookies 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 firm 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 almond extract cookies!
Frequently Asked Questions
You can keep these almond extract shortbread cookies in an airtight container at room temperature for up to a week.
Yes! You can keep the dough in the fridge for up to 3 days or in the freezer for up to 3 months. You should thaw the dough overnight in the fridge before giving the shape. If you want to make these cookies as slice and bake, (you can check my vanilla shortbread cookies), first you should give the shape to the dough and then keep in the fridge or freezer. When ready to bake you can cut into slices and bake.
Yes, you can. You should thaw overnight in the fridge before you enjoy. But if you want a shiny look, you can freeze the cookies before dipping into chocolate and once they come to room temperature, you can dip into chocolate.
If you love chocolate-dipped cookies, you should also try my Coconut Cookies recipe.
If you like shortbread cookies, you may also enjoy Turkish Halva that has the same main ingredients!
I love hearing from you! If you try these cookies or my other recipes please leave a comment and give a star rating!
Shortbread Almond Extract Cookies
Ingredients
- 280g (2 cups) all-purpose flour dip and sweep
- 185g (¾ cup and 1 tablespoon) unsalted butter, at room temperature, cut into cubes*
- 105 g (½ cup) granulated sugar
- 1 and ½ teaspoons pure almond extract
- 150g (5 oz) semisweet chocolate, roughly chopped
- 28 almonds, roughly chopped
Instructions
- 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. (If you want to make these steps with a mixer, first cream the butter and sugar, then add the almond extract and finally add the flour.)
- 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 firm 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.
Notes
Nutrition
Update Notes: I originally shared this recipe on Feb 23, 2018. Today I republish it with extra information and photos.
