Almond Shortbread Cookies

F&W's Kay Chun gives her crisp cookies a deeply nutty flavor with sliced almonds, almond butter and almond meal.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 1/2

    cup sliced almonds

  • 1 1/4

    cups all-purpose flour

  • 1/2

    cup almond meal

  • 1/2

    teaspoon kosher salt

  • 1/2

    cup smooth unsalted roasted almond butter

  • 1/2

    cup refined coconut oil, melted

  • 1/2

    cup granulated sugar

  • 1/4

    cup turbinado sugar

  • 1

    teaspoon pure vanilla extract

Directions

Preheat the oven to 350°. Line a baking sheet with parchment paper.
 Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden. Let cool, then coarsely chop. In a medium bowl, whisk the flour with the almond meal and salt. In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute. Beat in the flour mixture and chopped almonds just until combined. 
 Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a 1/4-inch thickness. Bake the cookies for 15 to 18 minutes, until golden. Transfer to a rack and let cool completely. Make Ahead The cookies can be refrigerated in an airtight container for 1 week.

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