• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Julia's Album

I make lots of dinner recipes

  • Pasta
  • Chicken
  • Seafood
  • PRESS
  • About
  • Facebook
  • bloglovin
  • Instagram
  • Pinterest
  • Twitter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Pasta Chicken

Almond shortbread cookies with Amaretto

Published: Dec 06, 2012 | 63 Comments

Jump to Recipe Print Recipe

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 any 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. 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 how to make these cookies. For complete recipe, scroll down, below the photos.

Start by mixing together cookie dough ingredients

mixing

Add Amaretto to the cookie dough

amaretto

Sliced almonds – ready to be added to cookie dough

almonds

Mix in almonds

mixing in almonds

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

making rectangular shape

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

wrapping into plastic

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

on a cookie sheet

Individual cookies on ungreased cookie sheet, lined with foil

on a cookie sheet

Almond shortbread cookies with Amaretto

 

5 from 7 votes
almond shortbread cookies with amaretto
Print
Almond Shortbread Cookies with Amaretto
Prep Time
35 mins
Cook Time
1 hr
Total Time
36 mins
 

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.

Course: Dessert
Cuisine: American
Servings: 40 cookies
Calories: 90 kcal
Ingredients
  • 1 cup butter , unsalted, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon amaretto liquor
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour , sifted or aerated – see my note below!
  • 3/4 cup almonds , sliced, lightly toasted
Instructions
  1. 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!

  2. In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.

  3. With mixer on low speed, add flour and mix until dough forms.

  4. Using rubber spatula, mix in almonds.

  5. 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.

  6. Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on un-greased baking sheet 1 inch apart. Bake until edges are golden, about 12 minutes.

  7. Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

Recipe Notes

Recipe adapted from Martha Stewart. 

Nutrition Facts
Almond Shortbread Cookies with Amaretto
Amount Per Serving
Calories 90 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 55mg2%
Potassium 26mg1%
Carbohydrates 8g3%
Sugar 3g3%
Protein 1g2%
Vitamin A 140IU3%
Calcium 9mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Almonds, Amaretto, Baking, Christmas, Cookies, Dessert, Nuts, Recipe, Shortbread Published: Dec 06, 2012 63 Comments

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas!

Please leave your comment and STAR RATING in the comments section below

Previous Post: « Chopped salad with spinach, apples, pears, and Gorgonzola Cheese
Next Post: Cranberry noels »

Reader Interactions

Comments

  1. Lynn

    Feb 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
  2. Gabrielle

    Jan 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
  3. Christina

    Dec 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

      Dec 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
  4. Bridget

    Dec 09, 2020 at 4:49 pm

    Would almond flour work?

    Reply
    • Robynne

      Dec 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

        Dec 21, 2020 at 10:30 pm

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

        Reply
  5. Donna Davis

    Nov 03, 2020 at 10:41 pm

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

    Reply
    • Julia

      Nov 14, 2020 at 8:11 pm

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

      Reply
  6. Jaynie E DiFiore

    Dec 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

      Jan 11, 2019 at 5:30 pm

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

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food blog, dinner recipes, weeknight dinners, chicken dinners, pasta recipesWelcome to my blog where I share easy-to-make weeknight dinner recipes!

Join me here:

Follow Us On PinterestFollow Us On FacebookFollow Us On InstagramFollow Us On Twitter

Footer

Privacy Policy | Terms and Conditions | Disclaimer | About | Featured On

Copyright © 2019 · All Rights Reserved · JuliasAlbum.com

FOODIE PRO THEME BY FEAST DESIGN CO. * POWERED BY THE GENESIS FRAMEWORK