Description
These Almond Shortbread Cookies offer a delightful blend of nutty almond flour and festive holiday spices. Soft, crumbly, and lightly dusted with powdered sugar and aromatic spice mix, they make a perfect treat for the holiday season or any time you crave a tender, flavorful cookie.
Ingredients
Holiday Spice Mix
- 1 teaspoon pumpkin pie spice (or ground cinnamon)
- ½ teaspoon sea salt
Cookie Dough
- 1 ¼ cups almond flour
- ¼ cup powdered sugar
- ¼ cup butter (softened)
- 1 teaspoon vanilla extract
- ½ teaspoon Holiday Spice Mix (plus extra for topping)
Finishing Sugar
- 2 tablespoons powdered sugar (to roll the cookies in)
- 1 tablespoon granulated sugar
Instructions
- Make Spice Mix: Combine pumpkin pie spice (or ground cinnamon) and sea salt in a small bowl to create the holiday spice mix. Set aside a little extra for topping the cookies later.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix Ingredients: In a large mixing bowl, combine almond flour, powdered sugar, softened butter, vanilla extract, and ½ teaspoon of the holiday spice mix. Using electric beaters, mix the ingredients thoroughly. The dough will seem dry and crumbly for about 6-7 minutes but will come together as a sticky dough towards the end.
- Portion Dough: Using a small cookie scoop or tablespoon, divide the dough into 12 equal portions. Roll each portion into a ball, then dip each ball into the 2 tablespoons powdered sugar to coat the surface.
- Bake Cookies: Place the coated dough balls onto the prepared baking sheet, spacing them close together as they do not spread while baking. Bake in the preheated oven for 10 minutes, until the cookies puff slightly.
- Cool and Finish: Allow the cookies to cool completely on the baking sheet. Once cooled, sprinkle the tops with a little extra holiday spice mix for an aromatic and festive finish.
Notes
- The dough looks dry and crumbly at first but will come together with continued mixing.
- You can substitute pumpkin pie spice with ground cinnamon if preferred.
- Make sure the butter is softened but not melted for best dough texture.
- Cookies do not spread, so placing them close on the baking sheet is efficient.
- Let the cookies cool fully before applying the extra spice mix topping to avoid it clumping.