Ingredients
2 ¼ cups all-purpose flour
½ cup almond flour (or finely chopped almonds)
¾ cup powdered sugar
¼ teaspoon coarse Kosher salt
¼ teaspoon ground cardamom (optional for warm depth)
¾ cup cold unsalted butter (cut into tablespoons)
1 teaspoon almond extract
Optional: sliced almonds or powdered sugar for topping
Instructions
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
Combine all-purpose flour, almond flour, powdered sugar, salt, and cardamom in a bowl. Whisk to blend.
Add cold butter and almond extract to the dry mix. Use a pastry cutter or your hands to mix until a soft dough forms.
Shape the dough into a log or press into a round pan and score into wedges. Chill for 20 minutes for best texture.
Bake for 18–22 minutes or until lightly golden on the edges. Let cool on the pan for 5 minutes before transferring to a wire rack.
Dust with powdered sugar or sprinkle sliced almonds on top for extra elegance.
Notes
Do not overmix the dough; stop as soon as it holds together.
You can freeze the dough for up to 3 months or refrigerate for up to 3 days before baking.
For gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 7g
- Sodium: 40mg
- Fat: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: buttery cookies, almond cookies, shortbread, holiday cookies, easy baking