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Almond Shortbread | How to make Almond Shortbreads

Almond Shortbreads, a buttery cookie with whole wheat and almond meal. A delicious cookie for your evening tea and a wonderful gift during christmas
Course Festival, Snack
Cuisine British, International, Scottish
Keyword Almond cookies, Butter cookies, How to make shortbread biscuits, Shortbread cookies, Tea time snack
Prep Time 20 minutes
Cook Time 15 minutes
Refrigerating time 1 hour
Total Time 1 hour 35 minutes
Servings 4


  • Convection oven


  • 120 grams unsalted butter @ room temperature
  • cup Whole wheat flour
  • cup almond meal
  • 2 tablespoon rice/corn flour
  • ¼ cup white granulated sugar
  • ½ teaspoon vanilla extract
  • teaspoon salt
  • Almond flakes for topping optional


  • Preheat oven to 170C.  Prepare the cookie sheet with parchment paper. 
  • Beat the butter and sugar until smooth. Beat in the vanilla extract. .
  • In a separate bowl whisk together the flours (wheat, almond, and corn/rice flour) and salt. 
  • Add this flour mixture to the butter and sugar mixture and mix just until incorporated
  • The dough will be little sticky, slap the dough in  a cling wrap, manage to roll it into a log and refrigerate it for atleast an hour. I did the dough in the night and baked it today morning.
  • If baking immediately, then pat the cookie dough on to a tart pan, prick the top of the dough with a fork and bake in the preheated oven.
  • Remove the dough on to kitchen counter, using a sharp serrated knife, cut the dough into roundels, i got around 12-13 rounds. The shape might little funny, flat at the bottom, try to adjust it in your palms to bring it to a round shape. 
  • Roll the top of the cookie on some flaked almonds, arrange the cookies on a parchment laid cookie sheet and bake them inthe preheated oven for 22-25 minutes
  • Transfer shortbread to rack and let it cool completely on a wire rack. They mightly little soft while removing from the oven, but once they cool, they will have wonderful, crumbly texture of shortbreads.
  • Once cooled, store them in an air-tight container and enjoy with your evening cuppa.


  • Oven temperature, varies from oven to oven. If baking in a Gas oven, please keep an eye after 15 minutes, i have noticed my gas oven bakes quicker than my microwave convection oven.
  • If planning to bake them in a tart pan, no need to refrigerate the dough, just pat the dough directly onto a greased tart pan, prick the top of the dough, and bake it in the preheated oven.