These Almond Shortbread Cookies are the perfect combination of crisp and buttery. A blend of almond flour and regular flour gives them a rich, tender texture that's irresistibly delicious. Whether you’re treating yourself or sharing with family and friends, these cookies are sure to become a favorite 😋

Almond flour is mainly used in these cookies for texture. It gives them a soft, tender, and slightly crumbly, crisp bite, while still creating that melt-in-your-mouth deliciousness.

Since the recipe doesn’t use eggs, almond flour helps retain the right texture. While it adds a hint of nuttiness, its main job is to create the perfect texture.

And the best part? These cookies don’t spread in the oven, so they keep their shape with crisp edges and a tender center.

Visual Instructions

These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.

Beat Butter and Sugar Together: In a large mixing bowl, combine the softened butter, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Beat Butter and Sugar Together: In a large mixing bowl, combine the softened butter, and powdered sugar. Mix until smooth and creamy (about 2 -3 minutes with a handheld electric mixer on medium speed)
Add vanilla extract and beat for a few seconds more until combined.

Add Dry Ingredients: Sift in the almond flour, all-purpose flour, and baking powder. Mix until you have a soft, uniform dough.

Add Dry Ingredients: Sift in the almond flour, all-purpose flour, and baking powder.
Mix with a spatula until you have a soft dough.

Divide the dough in half
Then shape each half into a log approximately 4 inches (10 cm) in length and 1 inch (2.5 cm) in diameter. Wrap each log tightly in plastic wrap or parchment paper and chill in the fridge for at least 30 minutes. Chilling helps the dough firm up for easier slicing.

Slice the Dough: Once the dough is chilled, preheat the oven to 356° F / 180° C (160° C fan) Unwrap the dough logs and slice each log into rounds about ½ inch (1 cm) thick.
Place the sliced rounds on a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart. This gives them room to bake evenly without overcrowding, but they won’t spread much.

You can top each slice with a few almond slices and a sprinkle of brown sugar for added texture if you like (plus it looks really pretty once baked 😍)

👩‍🍳 Baking tip

Here are some tips if you're adding sugar or almond toppings:

Brown Sugar: The larger granules give a noticeable crunch and create a rustic, golden look with a caramel flavor. Just sprinkle lightly and press gently to make sure it sticks.
Caster Sugar: Finer than regular sugar, it melts easily to give a subtle sparkle and smooth finish. It won’t add crunch but will create an elegant look on top.
Turbinado Sugar: The coarse, large crystals give a strong crunch and a natural shine, perfect for a more textured, rustic finish with a bit of sparkle.

If you're using sugar or almond slices, be sure to very gently press them into the dough before baking to prevent them from falling off later.

Whether you’re treating yourself or sharing with family and friends, these cookies are sure to become a favorite

You can top each slice with a few almond slices and a sprinkle of brown sugar for added texture if you like (plus it looks really pretty once baked.

Enjoy 💕

Recipe

Almond Shortbread Cookies

PREP TIME 20

COOK TIME 20

Chilling 30

TOTAL TIME 1 10

18 -20 cookies

A blend of almond flour and regular flour gives these cookies a rich, tender texture that's irresistibly delicious.

Ingredients

½ cup (113 g) butter, softened (I used salted butter)
⅓ cup (40 g) powdered sugar (icing sugar)
¼ teaspoon vanilla extract
¼ cup (25 g) almond flour
1 ⅓ cups (170 g) all-purpose flour (plain flour)
½ level teaspoon baking powder (do not use baking soda / bicarb)
¼ teaspoon salt (add only if using unsalted butter)
Optional: Almond slices and brown sugar for garnish (see note 1)

Instructions

Beat butter and sugar together: In a large mixing bowl, combine the softened butter, and powdered sugar. Mix until smooth and creamy (about 2 to 3 minutes with a handheld electric mixer on medium speed)
Add vanilla extract and beat for a few seconds more until combined.
Add dry ingredients: Sift in the almond flour, all-purpose flour, and baking powder (and salt - only if using unsalted butter in this recipe)
Mix until you have a soft dough.
Form the dough into logs: Divide the dough in half and shape each half into a log about 4 inches (10 cm) long and 1 inch (2.5 cm) in diameter.
Wrap each log tightly in plastic wrap or parchment paper, and chill in the fridge for at least 30 minutes. This will firm up the dough for easy slicing.
Slice: Once the dough is chilled, preheat the oven to 356° F / 180° C (160° C fan).
Unwrap the logs and slice each into rounds about 1 cm (½ inch) thick.
Optional: You can top each slice with a few almond slices and a sprinkle of brown sugar for added texture if you like
Bake: Place the sliced cookies on a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart. This gives them room to bake evenly without overcrowding, but they won’t spread much.
Bake for 18-20 minutes, or until the cookies are lightly golden around the edges. They’ll feel soft at first but will firm up and crisp as they cool.
Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Storing

Once the cookies are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh for up to one week.
If you want to keep them longer, you can freeze them for up to three months. Just let them thaw at room temperature before eating.

Recipe Notes

1. Here are some tips if you're adding sugar or almond toppings:

Brown Sugar: The larger granules give a noticeable crunch and create a rustic, golden look with a caramel flavor. Just sprinkle lightly and press gently to make sure it sticks.
Caster Sugar: Finer than regular sugar, it melts easily to give a subtle sparkle and smooth finish. It won’t add crunch but will create an elegant look on top.
Turbinado Sugar: The coarse, large crystals give a strong crunch and a natural shine, perfect for a more textured, rustic finish with a bit of sparkle.

If you're using sugar or almond slices, be sure to very gently press them into the dough before baking to prevent them from falling off.

Scroll Up for the STEP by STEP Photos Don't miss the process shots in the post above. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Nutrition