Quick, easy almond shortbread cookies that can be prepared ahead of time and taken from the fridge to bake in only 15 minutes. Melt in the mouth. You can decorate the shortbread with almond slivers instead of whole almonds, if you like.

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Recipe Summary

Servings:
18
Yield:
16 to 20
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  • Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.

  • Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

Nutrition Facts

199 calories; protein 1.5g 3% DV; carbohydrates 19.1g 6% DV; fat 13.2g 20% DV; cholesterol 30.5mg 10% DV; sodium 82.7mg 3% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2008
With the revised recipe to show the 1 1/8 cup of butter this recipe is outstanding! I have cookies very similar to these in bakeries. I might use almond extract as recommended by another reviewer but it's light and buttery as is. Read More
(25)

Most helpful critical review

Rating: 1 stars
01/09/2004
The amount of butter in this recipe is inadequate. When I made it using 1/2 cup butter it was so dry I could not get it to stick together. I added another 1/2 cup butter and they turned out OK. I made it again and used 1 1/2 cups butter; had to put it directly into wax paper as it was too buttery to knead. They tasted great. What is the proper amount of butter? This could be a fantastic recipe. I also added almond extract. Read More
(20)
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
05/10/2008
With the revised recipe to show the 1 1/8 cup of butter this recipe is outstanding! I have cookies very similar to these in bakeries. I might use almond extract as recommended by another reviewer but it's light and buttery as is. Read More
(25)
Rating: 1 stars
01/09/2004
The amount of butter in this recipe is inadequate. When I made it using 1/2 cup butter it was so dry I could not get it to stick together. I added another 1/2 cup butter and they turned out OK. I made it again and used 1 1/2 cups butter; had to put it directly into wax paper as it was too buttery to knead. They tasted great. What is the proper amount of butter? This could be a fantastic recipe. I also added almond extract. Read More
(20)
Rating: 5 stars
02/17/2012
This recipe makes excellent cookies. You can vary as you please. I made the 'meal' by putting whole almonds in the blender. Then I mixed slivered almonds into the dough. I whisked all the dry ingredients together before blending with the creamed butter. These are the best shortbread cookies I've ever made. They'd be good with macadamia nuts. Read More
(9)
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Rating: 5 stars
02/02/2012
Lovely cookies! I have made these a couple of times. They would be perfect with afternoon tea but do well all on their own too. Just the right amount of nuttyness nice texture and just a little addicting!! They taste even better after sitting a day or two and freeze wonderfully. Definitely a recipe worth keeping. Read More
(8)
Rating: 5 stars
02/11/2012
If you like short bread you will love these cookies. The addition of the almond meal takes it to a wonderful new level. I didn't know what almond meal was so I took a half cup of whole almonds and whizzed them up in the Vitamix and turned it into flour. The recipe doesn't say when to add the almond meal so I added it with the flour. A really great short bread cookie. Read More
(6)
Rating: 2 stars
05/05/2012
Blah. I had high hopes for this recipe because of the almond meal but I think the cornstarch gives them an almost dusty mouth-feel. I wouldn't waste your time with this; traditional shortbread is much better and simpler. Read More
(1)
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Rating: 5 stars
11/07/2014
added 1tsp almond extract- melt in your mouth delicious! These were EASY and Quick to both make and devour! Read More
Rating: 1 stars
10/25/2018
Awful...please don t waste your good butter or almond flour on this recipe. The cornstarch overwhelms the recipe so badly that the cookie leaves a starch film in your mouth. I tried adding almond extract like some suggested no change. Read More
Rating: 4 stars
01/12/2019
The recipe was very good if you like melt-in-your-mouth shortbread. My husband thought they were dry but I loved the delicate cookies. The instructions were remiss where the the almond meal should be incorporated. I guessed it was with the latter dry incredients. Will make it again with something separate for my incultured husband.:-) Read More