Almond Flour Shortbread Cookies
I first made these Almond Flour Shortbread Cookies on a sleepy Saturday morning when I wanted something buttery, simple, and gluten-free to go with tea. They’re the kind of cookie that feels fancy—delicate, crumbly, with a pure almond flavor—yet takes minutes to mix and only a little patience to bake. If you love almond-forward treats, this is one to keep in your weekday rotation; and if you’re exploring grain-free baking, it pairs nicely with other almond recipes like the flourless ricotta lemon almond cake I often make for guests (flourless ricotta lemon almond cake).
What makes this recipe special
These cookies are shortbread in spirit—rich in butter and tender in crumb—but made with finely milled almond flour for a naturally nutty flavor and a soft, melt-in-your-mouth texture. They’re special because they:
- Require only three pantry ingredients and one bowl.
- Bake quickly, so you can have fresh cookies in under 20 minutes.
- Are naturally grain-free, which makes them a great pick for gluten-sensitive friends (check labels if you need certified gluten-free almond flour).
“Light, buttery, and impossibly tender—these almond shortbreads disappeared before I could finish my tea.” — a quick review from a taste-tester
If you want another almond-forward dessert with a slightly different profile, try this variation on a lemon-almond cake for a change of pace (light ricotta almond cake).
How this recipe comes together
This is a quick, no-fuss cookie: you cream soft butter and powdered sugar just enough to combine, fold in almond flour until a soft dough forms, shape, and bake. Expect gentle handling—don’t overwork. The process is forgiving: if the dough is a touch crumbly, press it together; if too soft, chill briefly. Total hands-on time is about 10 minutes, with 10–12 minutes of baking.
What you’ll need
- 1 cup almond flour (finely ground; blanched almond flour yields the best pale color and tender texture)
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1/4 cup powdered (confectioners’) sugar
Notes and substitutions:
- Butter: For a dairy-free version use a firm coconut oil or vegan butter, but expect a slightly different flavor and texture.
- Sugar: Confectioners’ sugar gives a smooth shortbread feel; you can substitute a fine powdered sugar alternative if you need low-sugar options.
- Almond flour: Measure by spooning into the cup and leveling—don’t pack it.
Directions to follow
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, add the softened butter and powdered sugar. Use a spatula or hand mixer on low to combine until smooth and pale—just enough to blend.
- Stir in the almond flour. Fold gently until a cohesive dough forms. The dough should hold together when pressed; if it seems too dry, add a tiny pinch of water or a drop of melted butter.
- Roll the dough into small balls (about 1 inch or a level tablespoon). Place them on the prepared baking sheet, spaced about 1–2 inches apart.
- Flatten each ball slightly with your fingers or the tines of a fork to make a disc about 1/4 inch thick.
- Bake for 10–12 minutes, until edges are just turning light golden. Watch closely—almond flour browns faster than wheat flour.
- Transfer cookies to a wire rack and let cool completely before serving. They firm up as they cool.
Best ways to enjoy it
These cookies are elegant with tea or coffee and also work as a light dessert after a rich meal. Ideas:
- Plate three cookies with a dusting of extra powdered sugar and a few toasted almond slivers for guests.
- Serve alongside fresh berries or a spoonful of lemon curd for contrast.
- For a portable snack, stack with a parchment layer between cookies in a small tin.
Pairing suggestion: a creamy, slightly sweet drink like an avocado-almond smoothie makes a refreshing contrast to the buttery shortbread (avocado almond smoothie).
How to store & freeze
- Room temperature: Keep in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
- Refrigerator: Store in an airtight container for up to 10 days if your kitchen is very warm.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
Food safety note: These cookies contain butter—store them safely and discard after the recommended storage times.
Helpful cooking tips
- Don’t overmix after adding almond flour. Overworking can make the cookies dense rather than tender.
- If your almond flour is coarse, pulse it briefly in a food processor for a silkier texture.
- Chill the dough 10–15 minutes if your kitchen is warm; this helps the cookies hold shape.
- Use parchment or a silicone mat—almond flour cookies can brown quickly on direct metal.
- To achieve uniform cookies, use a small cookie scoop or measure the dough by tablespoons.
Creative twists
- Citrus shortbread: Add 1/2 teaspoon lemon or orange zest to the dough for a bright lift.
- Chocolate dip: After cooling, dip half of each cookie in melted dark chocolate and chill until set.
- Spiced version: Add 1/4 teaspoon ground cardamom or cinnamon for warmth.
- Lower-sugar option: Replace powdered sugar with a powdered erythritol blend in a 1:1 ratio for a lower-sugar cookie.
- Nut swap: Try hazelnut flour if you want a different nutty profile (texture will vary).
For a chewier, less crumbly cookie that still skips flour and sugar, see ideas and swaps in this healthy cookies guide (healthy cookies without flour or sugar).
Your questions answered
Q: Can I make the dough ahead of time?
A: Yes—shape the dough into balls, freeze on a tray until firm, then store in a freezer bag for up to 3 months. Bake from frozen, adding a couple of minutes to baking time.
Q: Do I need to sift the powdered sugar?
A: If your powdered sugar is clumpy, sift it into the butter to ensure a smooth dough. Most commercial powdered sugar is fine to add as-is if it’s powdery.
Q: Are these cookies gluten-free?
A: Yes, with almond flour they’re naturally gluten-free. If you require certified gluten-free, use certified gluten-free almond flour and verify other ingredient labels.
Q: Why did my cookies spread too much?
A: Likely because the butter was too soft or the dough too warm. Chill the dough briefly before baking and avoid over-softening the butter.
Q: Can I use coconut flour instead of almond flour?
A: No—coconut flour absorbs much more liquid and will not produce the same texture. For a different grain-free option, follow recipes specifically designed for coconut flour.
Conclusion
These Almond Flour Shortbread Cookies are a quick, elegant bake when you want something simple yet impressive—perfect for tea, gifting, or a fast dessert. If you enjoy trying similar almond-based treats, check this easy almond shortbread version for additional low-sugar ideas at Almond Flour Shortbread Cookies (low sugar and really easy), and for another take on almond shortbreads, read the recipe roundup at Almond Flour Shortbread Cookies – Kalyn’s Kitchen.
Almond Flour Shortbread Cookies
Ingredients
For the cookies
- 1 cup almond flour (finely ground; blanched almond flour yields the best pale color and tender texture) Measure by spooning into the cup and leveling—don’t pack it.
- 1/4 cup unsalted butter, softened For a dairy-free version use a firm coconut oil or vegan butter.
- 1/4 cup powdered (confectioners’) sugar Can substitute with fine powdered sugar alternative if low-sugar options are needed.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, add the softened butter and powdered sugar. Use a spatula or hand mixer on low to combine until smooth and pale—just enough to blend.
- Stir in the almond flour. Fold gently until a cohesive dough forms. The dough should hold together when pressed; if it seems too dry, add a tiny pinch of water or a drop of melted butter.
- Roll the dough into small balls (about 1 inch or a level tablespoon). Place them on the prepared baking sheet, spaced about 1–2 inches apart.
- Flatten each ball slightly with your fingers or the tines of a fork to make a disc about 1/4 inch thick.
Baking
- Bake for 10–12 minutes, until edges are just turning light golden. Watch closely—almond flour browns faster than wheat flour.
- Transfer cookies to a wire rack and let cool completely before serving. They firm up as they cool.
