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Almond Shortbread II

Read Reviews (7)

"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." — Linda-Jane Copley

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Original recipe makes 16 to 20 Change Servings

1 1/8 cups butter
1 cup confectioners' sugar
1 cup cornstarch
1 cup all-purpose flour

1/2 teaspoon ground nutmeg
1/2 cup almond meal
20 almonds

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Directions

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.
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.

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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.

—PUTYTAT26

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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.

—DEE W

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7 Ratings

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.

—Konane

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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.

—RedApple

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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.

—prairiepatch

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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.

—BB

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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.

—ellsbellsjells

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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.

Nutritional Information

Almond Shortbread II

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 199
Calories from Fat: 119

% Daily Value *
Total Fat 13.2g 20 %
Saturated Fat 7.5g 37 %
Cholesterol 31mg 10 %
Sodium 83mg 3 %
Potassium 34mg < 1 %
Total Carbohydrates 19.1g 6 %
Dietary Fiber 0.5g 2 %
Protein 1.5g 3 %
** Sugars 6.6g
** Vitamin A 7 %
Vitamin C < 1 %
Calcium 2 %
Iron 5 %
** Thiamin 6 %
** Niacin 5 %
Vitamin B6 < 1 %
Magnesium 4 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.