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Shortbread Almond Extract Cookies

These delightful shortbread cookies are infused with almond extract and dipped in semisweet chocolate, making them a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 28 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 280 g 280g (2 cups) all-purpose flour The foundation of these cookies, offering a tender crumb.
  • 105 g 105g (1/2 cup) granulated sugar Sweetness that balances the buttery flavors while still allowing the almond essence to shine.
  • 1.5 teaspoons 1 and 1/2 teaspoons pure almond extract The aromatic extract adds a delightful nutty flavor.
Wet Ingredients
  • 185 g 185g (3/4 cup and 1 tablespoon) unsalted butter At room temperature, this creamy butter brings richness and flavor.
Toppings
  • 150 g 150g (5 oz) semisweet chocolate Rich chocolate for dipping.
  • 28 pieces 28 almonds, roughly chopped Toasted for a crunchy texture.

Method
 

Preheat and Prepare
  1. Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients
  1. In a medium bowl, combine the flour and sugar. Mix until evenly blended.
  2. Add the almond extract and stir gently to incorporate.
Incorporate Butter
  1. Add the cubed butter to the flour mixture. Cut in the butter until you achieve a crumb-like consistency.
  2. Alternatively, cream the butter and sugar together before adding the almond extract and flour.
Form the Dough
  1. Roll the dough into 20-gram balls (about 1 tablespoon each). You should yield 28 cookies.
  2. Place the balls on the prepared baking sheet.
Flatten the Cookies
  1. Gently flatten each ball using a measuring cup or the palm of your hand.
Bake to Perfection
  1. Bake the cookies for 14 minutes or until the edges are lightly browned.
  2. Toast the chopped almonds in a small pan over medium heat for about 5 minutes while baking.
Cool and Shape
  1. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.
  2. If puffs form, gently press down with parchment paper.
Add Chocolate
  1. Melt the semisweet chocolate over a bain-marie, stirring until fully melted.
  2. Dip half of each cookie into the melted chocolate and sprinkle toasted almonds on top.

Notes

For extra flavor, consider adding a pinch of salt. Store in an airtight container for up to a week or freeze for three months. To reheat, use the oven at 300°F for 5-10 minutes.