March 14, 2023

These Almond Shortbread Cookies are delicious with a cold glass of milk or a steaming cup of tea. I see these as the perfect ending to a Mediterranean dinner, served with a cup of black coffee.

The very best reason to love these cookies, in addition to their lightly sweet buttery texture, is that they keep well for weeks at room temperature. Just one cookie will satisfy, so letting them hide somewhere cool in your house is possible. I was the main tester in this regard. And I generally have a hard time stopping at just one cookie. They also freeze well for later enjoyment.

buttery Marcona almonds and almond extract make these cookies unique; cornstarch makes them extra tender

These tiny desserts are fragrant with pure almond extract.  I’ve topped them with Marcona almonds, but other possible decorations are listed below.

don’t fret if cracks appear at the edges of these tender cookies

Start mixing with an electric mixer. The dough appears shaggy, so feel free to finish mixing with clean hands. Cornstarch makes these cookies very tender. If handled roughly right after baking, they may crumble, so remove them gently from the sheet pans. Their texture and flavor improve with age, making next day enjoyment  part of your baking plan. If you are craving a thick dense sweet almond cookie, try my Almond Chocolate Chunk Cookies, rich with chocolate and toasted nuts.

Almond Shortbread Cookies

recipe by Michele Humlan, The Good Eats Company

makes 36-40 cookies

ingredients

2 cups gluten free flour mix with xanthan gum *
¾ cup cornstarch
¾ teaspoon fine sea salt
1 ½ cups (three sticks), room temperature unsalted butter
1 teaspoon pure almond extract
¾ cup powdered sugar (confectioners sugar)
Marcona almonds for topping, roasted and salted
other toppings – toasted slivered almonds, chocolate chips,  pecans,
roasted salted cashews, raw pine nuts
* I like King Arthur measure-for-measure; all purpose wheat flour also works well

directions

1. Preheat oven to 325 degrees.
2. Have parchment sheets or silicone baking mats and non- insulated baking sheets ready.
3. Whisk together flour, cornstarch and salt.
4. In large mixing bowl, beat soft butter with powdered sugar and almond extract just until mixed.
5. Add flour/cornstarch mix, in several additions, mixing just until lightly blended.
6. Dough will appear shaggy, so feel free to mix with clean hands at end to form large mass.
7. Use measured tablespoon of dough to form ball; place balls two inches apart on lined pans.
8. Flatten balls to about ½ inch, then press almonds (or others) decoratively across top.
9. Lightly press almonds into dough.
10. Bake until golden brown at edges, about 20-25 minutes.
11. Let cookies cool on pan about 5-10 minutes, then gently remove to cooling racks.
12. Cookies will last at room temperature tightly covered in a cool spot for several weeks.
13. They also freeze well.