Almond Shortbread II Recipe - Allrecipes.com
Almond Shortbread II Recipe

Almond Shortbread II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 to 20 Change Servings
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Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. 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.
  4. Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.
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Reviews More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Jan 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.

 
Feb 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.

 
Feb 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.

 
Feb 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.

 
May 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.

 
Nov 07, 2014

added 1tsp almond extract- melt in your mouth delicious! These were EASY and Quick to both make and devour!

 
Oct 28, 2012

I added some almond extract and thought the cookies were tasty and light. I do understand what the person was saying about the cornstarch--I plan to cut back on the cornstarch to 1/2 cup and up the flour to 1 1/2 cup. For those who grind their own Almonds, don't grind it too fine for this recipe.

 

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Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 19.1 g
  • 6%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 83 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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