Print
Almond Crusted Shortbread Cookies
Almond shortbread cookies with toasted almonds and glazed with a drizzle of chocolate. Easy, quick, and delicious.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 22 cookies
Ingredients
- 8 tablespoons butter; if using unsalted butter add a pinch of salt
- ¼ cup sugar
- 1 large egg
- ¼ teaspoon almond extract or Amaretto
- 1 teaspoon vanilla
- 1 ¼ cup sifted all-purpose flour plus extra to dust
- 1 cup ground almonds or almond flour
- 1 ½ cups sliced almonds
- 4 oz chopped semi or bittersweet chocolate about ½ cup chocolate chips, optional
Instructions
-
Preheat the oven to 350°
-
Line 2 baking sheets with parchment paper or Silpat.
-
In a large bowl, cream together the butter and sugar until light and fluffy.
-
Beat in the egg, almond, and vanilla extracts.
-
Add the flour and ground almonds. Mix until the dough just comes together.
-
Spread the sliced almonds on a small plate or tray.
-
Roll the dough into 1 inch or walnut-sized balls,
-
Press each dough ball into the sliced almonds flattening each ball into a disk, keeping the tops clear of the almonds.
-
Place almond side down onto the prepared baking sheets about 2 inches apart. They will not spread much at all.
-
Bake the cookies for about 15 – 18 minutes or until the cookies' edges are barely golden brown.
-
Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely.
Recipe Notes
These cookies are fantastic without the chocolate, but if you want to be fancy, use the following glazing instructions.
Melt the chocolate in the microwave for a few seconds at a time to barely melt the chocolate and stir to make sure the chocolate is melted with no lumps. Be careful not to over melt the chocolate as it will get too hot and might burn. The key here is to keep some chocolate unmelted and to stir it into the melted chocolate to help keep it shiny.
Drizzle the chocolate over the cookies. You can either use a spoon or pour the chocolate into a small plastic bag and cut off just the tiny tip of a corner and drizzle the chocolate over the cookies in lines.