Almond Shortbread Biscuits

Name: Almond Shortbread Biscuits
Prep time: 20 min
Cook time: 30 min
Yield: cool
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

These almond shortbread biscuits are not only fluffy and crunchy but so simple to make. Use good quality butter for the ultimate buttery biscuit!

PREP TIME

20 minutes

COOK TIME

30 minutes

20 minutes

SERVES

cool

About this recipe

I love making these Almond Shortbread Biscuits because they’re simple yet so delicious. The buttery texture combined with the nuttiness of almonds creates a melt-in-your-mouth treat that’s hard to resist. This recipe is perfect for anyone who enjoys traditional biscuits. You can easily adjust the flavours by adding ingredients like orange zest or a pinch of cinnamon for a personal touch. Plus, the dough can be prepared ahead of time, making it a great option for busy days. Be sure to check out my chocolate-dipped petit fours—these butter cookies are a melt-in-your-mouth sweet treat and perfect for gifting.

What I also love about my almond shortbread biscuits is that they are versatile. Whether you choose the classic crescent shape or prefer to use a pastry cutter for fun shapes, these bite-sized delights will always impress. For more variety, don’t forget to try my pistachio shortbread cookies—they’re buttery, crisp, and beautifully garnished, making them perfect for any festive occasion.

Ingredients

250 grams unsalted butter softened
½ cup of sugar
1 egg lightly beaten
¼ teaspoon vanilla sugar
pinch of salt
2 ½ cups plain flour sifted
½ tablespoon baking powder
1 cup roasted almonds (ground medium)

Notes from Rouba

Keep your butter soft, soft, soft
The secret to the crunch is to bake these on very low and slow.
If you’re roasting your own almonds, cool them completely before adding them to the mixture.
Food brands may vary. You may need to add 1 -2 tablespoons of flour to the dough mixture.

These flavour combinations can easily be added to your shortbread dough to create unique variations!

Finely chopped fresh rosemary and grated orange zest.
A pinch of ground cardamom or ginger.
Crushed fennel seeds.
Finely chopped white chocolate chips and a drizzle of rosewater.
Chopped almonds and walnuts.
A pinch of ground cinnamon with brandy instead of ouzo.

Method

Step 1.

Preheat the oven to 160° degrees and line 2 baking trays with baking paper. Using an electric mixer, beat the butter and sugar until creamy and fluffy.

Step 2.

Add egg, vanilla, and a pinch of salt and continue to beat until combined.

Step 3.

Gradually fold in the flour, baking powder, and crushed almonds to form a dough.

Lightly flour your hands and workbench. Divide the mixture into 2 and roll out 25 cm logs in lengths with approximately 1 cm thickness. Cut into crescent shapes and place onto prepared trays. It’s best not to cut the crescent shapes too thick as they will lose their shape whilst baking. Repeat with the remaining dough.