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    Almond Shortbread Cookies with Amaretto

    Published: Dec 06, 2012 / 66 Comments

    116.0K shares
    • Facebook630
    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
    4.91 from 40 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. Judy

      November 30, 2014 at 9:23 am

      These look awesome, and I can't wait to make them! Just for reference, how big should each log be to get the right amount of cookies? Thanks!

      Reply
    2. Naomi

      November 30, 2014 at 4:58 am

      These look really tasty, i am looking to make them as a Christmas present but was wondering how long the shelf life is on these?

      Reply
    3. Colleen

      March 19, 2014 at 11:40 am

      Just came upon your site, since I am a visual person as well as someone who loves great food I think your site is a delight. Beautiful photos and I want to make all yout recipes. Keep up the good work.

      Reply
      • Julia

        March 19, 2014 at 3:00 pm

        Colleen, thank you for your very sweet comment! I love photography and all things pretty! 🙂 I wish I had more time to publish more recipes. I have too many ideas and not too much free time - like all of us. 🙂

        Reply
    4. Leanne

      February 11, 2014 at 11:34 am

      Your cookies look so yummy!! I will be trying it out as soon as i get hold of the ingredients. By the way, are these cookies crunchy or are they soft n crumbly ? Tks for this recipe, it reminds me of the almond cookies I used to buy but have not done so for ages. I can't wait to try it out!!

      Reply
      • Julia

        February 11, 2014 at 2:32 pm

        These cookies are very crumbly (melting in your mouth) just like what you would expect from shortbread cookies. They are crunchy but in a melt-in-your-mouth sort of way if you know what I mean. They have perfect texture if you ask me. 🙂

        Reply
    5. pamela

      December 27, 2013 at 12:29 pm

      You state to cook these @325 for 12 minutes, yet on martha stewart site, she says 325 for 20 - 25 minutes! ??l

      Reply
      • Julia

        December 31, 2013 at 2:48 pm

        12 minutes is really enough, unless you want pronounced brown edges around your cookies. 🙂 After 12 minutes of baking, cookies are fully baked and of perfect color! If you read comments on Martha Stewart's recipe, other people also prefer 12 minutes to avoid overbrowning the cookie.

        Reply
    6. Monica

      December 15, 2013 at 5:12 pm

      These sound delicious! I was wondering if I could use rum instead of the amaretto? I don't have amaretto on hand and would love to make some of these tonight.

      Reply
      • Julia

        December 18, 2013 at 3:31 pm

        I think rum would add wonderful flavor to it! I just made the same recipe recently and added 2 teaspoons of amaretto instead of 1 - it worked beautifully and made cookies even more flavorful. I don't see anything wrong with adding 1 or 2 teaspoons of rum to the recipe!

        Reply
    7. JT

      April 19, 2013 at 10:46 pm

      The cookies look great! How many cookies does this recipe make?

      Reply
      • Julia

        April 20, 2013 at 12:02 pm

        Makes 40 cookies. I just updated the recipe.

        Reply
    8. SonyaUK

      January 05, 2013 at 7:19 am

      Hi I made the cookies the other day and loved them so much! The taste great. I'm wondering what else you can use instead of amaretto. I've got a bottle of bailey's irish cream do you think that would work?

      Reply
      • Julia

        January 09, 2013 at 7:20 pm

        I am sure Irish cream would work in this recipe, though I think amaretto is much stronger in flavor than Irish cream, which is why only 1 teaspoon is required. And I wouldn't use more than 1 teaspoon not to compromise the texture of cookies.
        I am, though, envisioning using Irish cream in much larger quantities in a different recipe, such as 1 cup of Irish cream instead of buttermilk in cake recipes. You just gave me a great idea!

        Reply
    9. Hazel

      December 15, 2012 at 11:33 am

      If I can't find amaretto liquor, can I substitute it with amaretto creamer?

      Reply
      • Julia

        December 15, 2012 at 1:56 pm

        Yes, you can. I used amaretto just for flavor purposes (because it has such a distinct and strong flavor). As long as amaretto creamer has a distinct flavor (which I assume it should), it should work. Original recipe called for almond extract, so that will work too but I prefer Amaretto.

        Reply
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