Almond Shortbread Cookies

Buttery almond shortbread cookies with a subtle nutty flavor and a satisfyingly crumbly texture. Ideal for tea time or as a sweet treat at any time of day.

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 cup finely ground almond meal
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup chopped almonds, for topping

Instructions:

In a bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the almond extract and mix well

Gradually add the all-purpose flour, almond meal, and salt

Mix until the dough comes together

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes

Preheat the oven to 325F 165C

Roll out the chilled dough to about 1/4 inch thickness on a lightly floured surface

Cut out desired shapes using cookie cutters and place them on a baking sheet lined with parchment paper

Sprinkle chopped almonds on top of each cookie, gently pressing them in

Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Once cooled, the almond shortbread cookies are ready to be enjoyed