Honey Almond Shortbread Cookies
Honey Almond Shortbread Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1/4 cup almond flour
- 3/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup honey
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup sliced almonds, for topping
Instructions
- 1
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325
- 2
In a large bowl, cream together the softened unsalted butter, powdered sugar, and honey until light and fluffy, about 2-3 minutes. You can use an electric mixer for best results.
⏱️ 3 min
- 3
Beat in the almond extract until well combined.
⏱️ 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, almond flour, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 2 min
- 6
Lightly flour a clean surface. Turn out the dough and gently knead a few times to bring it together. Roll the dough to about 1/4 inch thickness. Use a 2-inch round cookie cutter (or your preferred shape) to cut out cookies.
⏱️ 7 min
- 7
Carefully transfer the cut cookies to the prepared baking sheet, spacing them about 1 inch apart. Gently press a few sliced almonds onto the top of each cookie.
⏱️ 3 min
- 8
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be pale.
⏱️ 15 min•🌡️ 325
- 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Almond Shortbread Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1/4 cup almond flour
- 3/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup honey
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup sliced almonds, for topping
Instructions
- 1
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325 - 2
In a large bowl, cream together the softened unsalted butter, powdered sugar, and honey until light and fluffy, about 2-3 minutes. You can use an electric mixer for best results.
⏱️ 3 min - 3
Beat in the almond extract until well combined.
⏱️ 1 min - 4
In a separate medium bowl, whisk together the all-purpose flour, almond flour, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 2 min - 6
Lightly flour a clean surface. Turn out the dough and gently knead a few times to bring it together. Roll the dough to about 1/4 inch thickness. Use a 2-inch round cookie cutter (or your preferred shape) to cut out cookies.
⏱️ 7 min - 7
Carefully transfer the cut cookies to the prepared baking sheet, spacing them about 1 inch apart. Gently press a few sliced almonds onto the top of each cookie.
⏱️ 3 min - 8
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be pale.
⏱️ 15 min•🌡️ 325 - 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min