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.
Servings: 35 cookies
- 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
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.
- 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.
Serving: 1plain cookie | Calories: 79kcal | Carbohydrates: 5.4g | Protein: 0.9g | Fat: 6.2g | Saturated Fat: 3.4g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 1.8g | Calcium: 10mg | Iron: 0.2mg