Simple, buttery Almond Shortbread Cookies made with just 6 ingredients – no oil, gluten, or refined sugar. The perfect easy Christmas (or anytime) cookie!
PREP TIME: 30 min
COOK TIME: 15 min
READY TIME: 45 min
CALORIES: 126 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
- 250 g (8 oz) butter
- ¾ cup icing (confectioners) sugar
- 1 teaspoon vanilla extract
- 2 cups plain flour
- 100 g (3¼ oz) toasted blanched almonds, chopped
- Extra icing (confectioners) sugar for dusting
1 Place butter, sugar and vanilla extract in a bowl and beat until light and creamy.
2 Add flour and almonds to bowl and mix to form a smooth dough. Refrigerate for 5 minutes or until dough is firm.
3 Take 2 tablespoons of dough at a time and roll into crescents. Place crescents on baking trays lined with nonstick paper and bake in a preheated 160°C (315°F) oven for 15 minutes or until shortbread is golden.
4 Cool shortbread on wire racks and sprinkle liberally with icing (confectioners) sugar.
Calories: 126.9 Kcal
Total Fat: 12.7 g
Cholesterol: 35.7 mg
Sodium: 60.3 mg
Potassium: 8.1 mg
Carbs: 2.5 g
Protein: 2.6 g
Vitamin A: 5.2 %
Vitamin B-12: 0.9 %
Coconut butter is really best here, but if you have so substitute I’d recommend runny cashew butter (same 1/3 cup) or coconut oil (reduce to 1/4 cup).