These buttery almond shortbread cookies have lightly golden edges and a delicate, crumbly texture. Ground almonds add a gentle nutty flavor, while a dusting of powdered sugar gives them a simple finish.
The dough needs no eggs or baking powder. For cookies that hold their shape, use softened—not melted—butter, mix gently and allow time for chilling.
Finely ground blanched almonds give a smoother texture. The yield depends on the cutter size; allow approximately 25 g of dough per cookie.
Beat the softened butter, powdered sugar and vanilla briefly until smooth and creamy. Avoid whipping the mixture until very fluffy.
Add the flour, ground almonds, cornstarch and salt. Mix gently with a spatula until the dough comes together. Press any loose crumbs into the dough without kneading extensively.
Form the dough into a flat disc, wrap it and refrigerate for 30 minutes, or until firm enough to roll.
If it becomes too hard, leave it at room temperature for a few minutes. It should feel cool and pliable rather than sticky.
Preheat the oven to 160°C in conventional mode. Line a baking tray with parchment paper.
Roll the dough between two sheets of parchment to approximately 1 cm thick. Cut into rounds or small squares and transfer to the tray, leaving about 2 cm between them.
Gather and reroll the scraps gently. If the cookies soften during shaping, refrigerate the tray for another 10–15 minutes before baking.
Start checking after 16 minutes and continue baking as needed. The tops should look dry and remain pale, with lightly golden edges. Timing varies with cookie size, thickness and your oven.
Leave the cookies on the tray until completely cool: warm shortbread is fragile. Dust with powdered sugar just before serving.
Store completely cooled cookies in an airtight container in a cool, dry place. Separate stacked layers with parchment and keep them away from moist cakes or fillings.
Serve these almond shortbread cookies with tea or coffee, or pack them in a small gift box. Save the recipe for your next baking afternoon: gentle mixing, cool dough and careful baking make the difference.