Almond Shortbread Cookies

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

  • Active:
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  • Servings: Makes about 2 dozen
  • Time(Other): Plus cooling

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  • 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

How to make this recipe

  1. Preheat the oven to 350°. Line a baking sheet with parchment paper.

  2. Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden. Let cool, then coarsely chop.

  3. 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. 

  4. 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.

Contributed By Photo © Con Poulos Published March 2016

1064305 recipes/almond-shortbread-cookies 2016-02-08T14:31:20+00:00 Kay Chun desserts|cookies|healthy march-2016 recipes,almond-shortbread-cookies 1064305

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