Almond Shortbread

Ground natural almonds and almond extract pump up this shortbread with nutty goodness.


17 cookies

Recipe from

Oxmoor House


2/3 cup natural almonds, toasted (see Note)
1 cup butter, softened
1/2 cup sugar
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/8 teaspoon salt


Place almonds in a food processor; process until finely ground. Set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in almond extract.

Combine ground almonds, flour, and salt; gradually add to butter mixture, beating at low speed until blended.

Roll dough to 1/2" thickness on a lightly floured surface. Cut with a 2 1/2" round cutter or Christmas cookie cutter. Place 2" apart on ungreased baking sheets.

Bake at 275° for 45 minutes. Cool 2 minutes on baking sheets. Remove to wire racks to cool.

Note: Toast natural almonds on a baking sheet at 350° for 6 to 8 minutes or until they smell fragrant. Then cool and grind almonds in a food processor until almost a powder consistency. We found that leaving the skins on the nuts adds a pleasing speckled appearance and rich flavor to the shortbread.