Let’s talk shortbread for a quick minute.
Shortbread has two very distinctive characteristics; how short (i.e., dry and crumbly) it is, and its rich buttery flavor.
These Vanilla-Almond Shortbread Cookies have both of those features.
Take note, because the flavor of butter is very pronounced in these cookies, this is not the time to cheap out – you want to go for the good stuff! When this shortbread literally melts in your mouth you’ll be glad you did. In addition to their deep buttery flavor, these cookies have a subtle hint of both vanilla and almond, which makes them beautifully scented and a bit more special than your average shortbread.
These cookies keep well for up to a week, so they’re the perfect thing to keep on hand for sharing with friends who unexpectedly pop by for a cup of coffee or tea, plus they make a really pretty addition to a paleo-friendly cookie platter.
- Yields: 15 cookies
- Serving size: 3 cookies
- Calories: 104
- Fat: 21
- Saturated fat: 7
- Trans fat: 0
- Carbohydrates: 5
- Sugar: 1
- Sodium: 29
- Fiber: 2
- Protein: 5
- Cholesterol: 48
- 4 tablespoons unsalted grass-fed butter, slightly softened (See Note)
- 3/4 teaspoon pure vanilla extract
- 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note)
- 1/16 teaspoon fine salt
- 1 cup (115 g) almond flour
- 15 thin almond slices, for topping (optional)
- Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
- Beat together the butter, vanilla, stevia, and salt in a medium bowl until smooth. Stir in the almond flour.
- Scoop the dough out and roll into 2 teaspoon-sized balls. Arrange the balls on the prepared baking sheet about 1 to 2 inches apart, and use the palm of your hand to slightly flatten each ball. If desired, lightly press 1 thin almond slice into the top of each cookie.
- Bake until the cookies are a very light golden color on the bottom, but are still sandy colored on top, about 11 to 13 minutes, rotating the tray once.
- Cool completely on the tray before removing; store in an airtight container at room temperature for up to 1 week.
Vegan Option: For a vegan version, use coconut oil instead of butter.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
could I use the teaspoons of sugar instead of the stevia? I am making them for a small child. I would rather use sugar.
Jane, I haven’t tried this recipe using sugar instead of the stevia, but I think it should work fine here. Let me know how it goes if you decide to give it a try!
Can i use honey or maple syrup instead of stevia? Im worried about the texture. If I can, how much should i use?
Myra, I haven’t tried this recipe using honey or maple syrup. It may work, but it will definitely change the texture of the dough (you’d probably need about 3 tablespoons of honey or maple syrup), and the dough might be a little too liquidy, so as a result you may need to increase the almond meal. Another option may be coconut sugar. Let me know how it goes if you decide to experiment with the recipe!
Used this raw as a layer in a Hashimoto’s almond chocolate cake I made for someone. Absolutely delicious and a perfect compliment to the chocolate!
How many does this recipe make?
Jayden, This recipe yields 15 cookies, and the nutritional info is calculated for 3 cookies per serving.
Thank you!!!
I made these but they came out super crumbly. Almost sandy. Any tips? The batter tasted and had a texture like cake mix though, which was yummy! I feel like it was probably too wet (hence the cake-mix texture) but I’m not sure how?
Hollie, These cookies are quite crumbly for me too; shortbread is supposed to be a dry, crumbly (as opposed to a soft, chewy) cookie. Sorry to hear they were too crumbly for your liking!
Hi, maybe adding an egg or a little almond butter would help…
Love the recipe! Simple and low calorie… I used liquid stevia as I had some in my kitchen… everything else was the same… I’m on the Keto diet and this makes a wonderful dessert! Thank you.