Easy Whipped Almond Shortbread

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Easy Whipped Almond Shortbread

Easy Whipped Almond Shortbread cookies are a simple & easy cookie to make with a subtle almond flavour top with an almond, chocolate chips or enjoy plain.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Cookie / Biscuits

Cuisine: British

Servings: cookies

Calories: 79kcal

Author: Emma

Ingredients

225 grams unsalted butter 2 sticks
60 grams icing/powdered sugar 1/2 cup
25 grams cornflour/corn-starch 1/4 cup
1 - 2 teaspoons almond extract - depending on taste
125 grams plain/all purpose flour 1 cup
65 grams ground almonds 1/2 cup
Inclusions of choice - see notes

Instructions

Beat the butter for 10 minutes until it is very pale and very fluffy. An electric mixer is recommended for this step.
Add in the icing sugar, cornflour and almond extract. Whip again for a further 2 minutes so everything is well combined.
Add in the ground almonds and flour and on a low speed mix until everything is well combined.
Then place the dough in the fridge to harden up for 15 minutes so it is easier to handle.
When you are ready to bake preheat your oven to 150C/300F/Gas mark 2 and line your baking sheets with baking parchment or silicon baking mats. I had to bake in batches as my oven is not very big.
Roll the dough into 1 inch balls and very carefully flatten them ever so slightly.
Pop them in the oven for 10 minutes, or until the edges start to brown a little. Take them out of the oven and allow them to cool for a few minutes before placing them on a wire wrack to fully cool down to room temperature.
Kept in an airtight tin they will keep well for a week.

Notes

Inclusions - If you want to top them with an almond then pop it on top of the cookie dough before its baked.
Or throw a few sprinkles on top of them.
For the chocolate chips, I found it easier to just place a few on top of the hot cookies straight out of the oven but you can always just mix them into the dough.

Nutrition