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    Almond Shortbread Cookies with Amaretto

    Published: Dec 06, 2012 / 66 Comments

    114.9K shares
    • Facebook556
    Recipe Print

    Almond Shortbread Cookies with Amaretto - delicious Christmas cookies! These are just like classic shortbread cookies but with a little twist - I am using almond liquor to provide even more almond flavor to these very much almond-y holiday cookies!
    Almond shortbread cookies with Amaretto

    I am very much in a holiday mood, and this is my first recipe in the holiday cookie series that I will be posting over the course of the next 2 weeks. This is a classic Christmas almond shortbread cookie that everybody should try at least once in their lifetime. Because, first, the recipe is so easy! And, second, almonds are great in cookies, and their flavor is even more amplified in this recipe by the addition of a small amount of Amaretto, a sweet almond-flavored liquor. Amaretto..... Just give me an excuse to use it and I will. It's one of my favorite liquors but it doesn't feel proper to drink it straight out of the bottle, so I am always searching for ways to incorporate it in not so obvious way. Such as in these almond shortbread cookies with Amaretto.

    I've used Martha Stewart's recipe, where I substituted almond extract with Amaretto and omitted orange zest. These 2 changes made these Christmas cookies even more "almond-y", which is exactly what I wanted! The sliced almonds in the cookies give them a very nice crunch. Feel free to halve the recipe or double it. The first time I made these I actually halved the recipe to make sure I liked it, and the cookies came out perfect.

    Almond shortbread cookies with Amaretto

    This almond shortbread cookie dough keeps very well frozen in the freezer, and you can make several smaller logs, so that each time you want to bake cookies, you just take out one log of cookie dough and slice it. The cookies themselves, once baked, can be stored in an air-tight container for a month. My husband and I have been eating these holiday cookies for 2 weeks, and what a pleasure that was!

    How to make almond shortbread cookies

    Below are some step-by-step photos illustrating major steps on how to make these cookies. For the complete recipe, scroll down, below the photos.

    Start by mixing together cookie dough ingredients

    mixing the cookie dough ingredients in a bowl

    Add Amaretto to the cookie dough

    the mixing bowl and the Amaretto bottle on the counter

    Sliced almonds - ready to be added to cookie dough

    sliced almonds in a measuring cup

    Mix in almonds

    mixing in sliced almonds into the cookie dough

    Make a rectangular shape out of cookie dough - before putting it in the freezer

    making rectangular shape

    Wrap cookie dough into a plastic wrap - at this point, once it's wrapped in plastic, it's easier to shape cookie dough into a more perfect rectangular shape

    forming a cookie dough log and wrapping it in plastic

    After cookie dough was in the freezer/refrigerator, cut thin slices of cookie dough, using a sharp knife, to form individual cookies

    sliced cookies on a cookie sheet

    Individual cookies on an ungreased cookie sheet, lined with foil

    sliced cookies on a cookie sheet

    Almond shortbread cookies with Amaretto

     

    almond shortbread cookies with amaretto
    4.84 from 37 votes

    Almond Shortbread Cookies with Amaretto

    This is a classic Christmas almond shortbread cookie recipe.   The almond flavor is even more amplified in this holiday recipe by the addition of a small amount of Amaretto, a sweet almond flavored liquor.
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 1 hr
    Total Time 36 mins
    Course Dessert
    Cuisine American
    Servings 40 cookies
    Calories per serving 90 kcal

    Ingredients

    • 8 oz butter , unsalted, room temperature (16 tablespoons or 1 cup)
    • 1 cup confectioners’ sugar
    • 1 teaspoon amaretto liquor
    • ¼ teaspoon salt
    • 2 cups all-purpose flour , sifted or aerated – see my note below!
    • ¾ cup almonds , sliced, lightly toasted
    US Customary - Metric

    Instructions 

    • Important note about properly measuring flour using measuring cups:
      The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough!
    • In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.
    • With mixer on low speed, add flour and mix until dough forms.
    • Using rubber spatula, mix in almonds.
    • Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.
    • Preheat oven to 325. Using sharp knife, cut dough into ¼ inch thick slices, place them on un-greased baking sheet 1 inch apart. Bake until edges are golden, about 12 minutes.
    • Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

    Notes

    Recipe adapted from Martha Stewart. 

    Nutrition

    Nutrition Information
    Almond Shortbread Cookies with Amaretto
    Amount per Serving
    Calories
    90
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    12
    mg
    4
    %
    Sodium
     
    55
    mg
    2
    %
    Potassium
     
    26
    mg
    1
    %
    Carbohydrates
     
    8
    g
    3
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    140
    IU
    3
    %
    Calcium
     
    9
    mg
    1
    %
    Iron
     
    0.4
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Terri

      December 15, 2021 at 7:05 pm

      These look delicious! Is there a way to make them gluten-free?

      Reply
      • Julia

        December 17, 2021 at 6:49 pm

        Yes, you can. Just follow this recipe as is using this gluten-free flour:

        https://shop.kingarthurbaking.com/items/gluten-free-measure-for-measure-flour

        Reply
    2. Lynn

      February 14, 2021 at 1:14 pm

      I was very excited to make these almond short bread cookies for my daughters Baby “ Tea” shower. I followed the recipe exactly. I was very disappointed by the lack of almond flavor. Actually there is no almond flavor at all! I even lightly toasted the almonds to enhance the almond flavor. Very disappointed and will not be making these cookies again. I would recommend using Almond Extract, perhaps that would work
      better.

      Reply
      • Emily

        May 13, 2021 at 10:43 am

        I brushed amaretto on top of the cookies when they came out of the oven with a silicone brush. It made them taste a lot more like almonds!

        Reply
    3. Gabrielle

      January 16, 2021 at 4:53 pm

      This recipe delivers on all the buttery almond shortbread goodness. Thank you Julia!

      I bought a metal cookie mold frame thing so I could make the rectangular shaped logs. It worked great. I am not so good doing it free form style.

      I let my dough sit overnight in the fridge and the result was divine.

      Make this your signature cookie! Everyone makes chocolate chip or sugar cookies, etc. Stand above them with this recipe. You will not be sorry.

      Reply
    4. Christina

      December 21, 2020 at 2:29 pm

      Made these cookies last year and they were a big hit. I lost the printed recipe and was glad to find it again when I searched online. I'll definitely be making them again!

      Reply
      • Julia

        December 22, 2020 at 3:50 pm

        Christina, I am so glad you liked this recipe and found it again! Thank you for stopping by and taking the time to share such positive feedback!

        Reply
    5. Bridget

      December 09, 2020 at 4:49 pm

      Would almond flour work?

      Reply
      • Robynne

        December 14, 2020 at 11:55 pm

        I substitute 1/4 to 1/3 of the flour with sifted or fluffed almond flour, and then skip the almond extract or amaretto, but do add a scant tsp of vanilla or even orange extract, because I love them with the (organic) grated orange peel (2TBS)!

        Reply
        • Julia

          December 21, 2020 at 10:30 pm

          Love your changes: the use of almond flour, vanilla, and orange extract (or orange peel)!

          Reply
    6. Donna Davis

      November 03, 2020 at 10:41 pm

      What's the non alcohol version. I have Amoretto extract what amount?

      Reply
      • Julia

        November 14, 2020 at 8:11 pm

        Use the same amount - 1 teaspoon. You can also use almond extract.

        Reply
    7. Jaynie E DiFiore

      December 27, 2018 at 11:06 am

      TO DIE FOR!!! Followed recipe, exactly, ( did have to use slivered toasted almonds, ) No better cookie than a good shortbread, melt in your mouth and terribly addicting! Made a double batch and could have made more. Thanks for the recipe, it'sa keeper!!!!

      Reply
      • Julia

        January 11, 2019 at 5:30 pm

        So glad you enjoyed these cookies! Thank you for stopping by and leaving such a wonderful review!

        Reply
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