Cardamom Shortbread Cookies
The rich, buttery texture of shortbread, made even more flavorful by cinnamon and cardamom.
Ingredients
- 1.5 cups all purpose flour 188 g
- 1/2 cup almond flour 120 g
- 1/2 cup granulated sugar 100 g
- 1 cup unsalted butter 16 Tbsp/ 2 sticks
- 1/2 tsp fine sea salt
- 1/2 tsp vanilla extract or paste
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees Farenheit.
- Lightly butter or grease an 8x8 pan and set aside.
- Add all purpose flour, almond flour, sugar, salt, and spices to a food processor. Pulse until combined.
- Cut cool butter into cubes. Add to food processor along with vanilla. Pulse until fully combined- will have a coarse meal appearance
- Dump all the batter into the prepared pan. Flatten- I like to use an offset spatula.
- If you want a traditional shortbread look, prick with a fork to create holes. This won't affect how it bakes, however.
- Place in oven and bake 30-35 minutes.
- After removing, let cool on the oven or a hot pad for a few minutes, and then transfer to the fridge to chill until fully cool (you can skip this and let cool fully at room temperature, but using the fridge makes for a chewier texture).
- Slice into cookie bars and enjoy!
Notes
1. You can omit the cinnamon & cardamom, and double the vanilla for a more traditional shortbread flavor. Both versions are excellent.
2. Use your nicest ingredients! In a simple recipe like this, quality ingredients shine. Don't skip it if you don't have anything fancy, though-they'll be good either way.
Nutrition
Serving: 37gCalories: 196kcalCarbohydrates: 17gProtein: 2gFat: 14gFiber: 1gSugar: 7g
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