Almond Shortbread Cookies – a delicious recipe with almonds, flour, almond meal, kosher salt, butter, coconut oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Line a baking sheet with parchment paper.
3
Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden.
4
Let cool, then coarsely chop.
5
In a medium bowl, whisk the flour with the almond meal and salt.
6
In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute.
7
Beat in the flour mixture and chopped almonds just until combined.
8
Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a 1/4-inch thickness.
9
Bake the cookies for 15 to 18 minutes, until golden.
10
Transfer to a rack and let cool completely.
1005
kcal
Calories
71
g
Fat
82
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup sliced almonds, 1 1/4 cups all-purpose flour, 1/2 cup almond meal, 1/2 teaspoon kosher salt, and more.
Yes, Almond Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
