These delicious almond shortbread cookies are crunchy and so easy to make!

Almond Shortbread Cookies

Today I am sharing my almond shortbread 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:

  • Flour
  • Butter
  • Sugar

There is a high amount of butter in shortbread cookies.  Usually, butter amount and flour amount is very close to each other, with low amount of sugar.  In my shortbread cookies, you may find the butter amount 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 much 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 vanilla slice-and-bake cookies.

OR you can add almond extract and make my crunchy almond shortbread cookies!  After I make my almond shortbread cookies, I dip them in chocolate and sprinkle almond on top. They are very yummy and simple cookies that you can easily make!  If you want, you can make these cookies as slice-and-bake.  My orange cocoa cookies and vanilla cookies are slice-and-bake shortbread cookies. You can check them for step by step pictures.

Almond Shortbread Cookies

How do I make Almond Shortbread Cookies?

I’ll guide you with step by step pictures.

First, I mix flour and sugar in a big mixing bowl. Then I add almond extract and mix with a spoon.

Almond Shortberad Cookies

I add room temperature cube 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.

Almond Shortbread Cookies

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.

Almond Shortbread Cookies

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.

Almond Sortbread Cookies

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 put 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.

Almond Shortbread Cookies

Almond Shortbread Cookies

Almond Shortbread Cookies

Enjoy these delicious almond shortbread cookies!

If you like shortbread cookies, you should check the other variations:


5 from 3 votes
Almond Shortbread Cookies
Prep Time
20 mins
Cook Time
14 mins
Total Time
34 mins

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! 

Course: Cookies
Servings: 28 cookies
Calories: 131 kcal
Author: Pastry and Beyond
  • 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
  • 1,5 teaspoon almond extract
  • 150g (5 oz) semisweet chocolate, roughly chopped
  • 28 almonds, roughly chopped
  1. Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. 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. )

  3. 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 fatten the balls preferably with a measuring cup or with a flat-bottomed glass.  If you perefer, you can use  the palm of your hand.

  4. 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 burning. Remove them from  heat when they give off their aroma. After they cool, roughly chop the almonds.

  5. 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.

  6. 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.

Recipe Notes

*You can click here for dip and sweep method if you use cup measurements.

**If you like your cookies with too much butter, you can use 225 grams (1 cup) butter.

The calorie information above is an estimate that is provided by an online nutrition calculator.

Almond Shortbread Cookies


Almond Shortbread Cookies

8 thoughts on “Almond Shortbread Cookies

  • March 10, 2018 at 12:33 pm

    Cookies dipped in melted chocolate ? Wow so delicious and for sure kids will love this more. Must save the recipe. Thanks for sharing.

    • Meymi
      March 10, 2018 at 5:36 pm

      Thank you, Melve!

  • March 10, 2018 at 6:49 pm

    Oh, WOW! I love shortbread… almond and dark chocolate… even better!! Can’t wait to make these beauties. 🙂

    • Meymi
      March 10, 2018 at 9:04 pm

      Thank you, Catherine! I hope you enjoy these yummy cookies:)

  • March 11, 2018 at 8:27 am

    I adore shortbread, but have never made it. You make it look easy and I really want to try. The addition of chocolate and almonds is divine!

    • Meymi
      March 11, 2018 at 11:29 am

      Thank you, Jacqueline! It is really easy to make:)

  • June 3, 2018 at 4:58 pm

    Thanks. Have been desperately looking for a good almond cookie recipe. Now have found the perfect one

    • Meymi
      June 3, 2018 at 9:44 pm

      I am so happy to hear that you liked these almond cookies! Thank you so much for your comment, Aneeqa!


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