Nutmeg Almond Shortbread Cookies

Recipe Collection: Dessert

Nutmeg Almond Shortbread Cookies offer a melt-in-your-mouth goodness, combining buttery richness with a warm hint of nutmeg. These European-style cookies are perfect for any occasion, featuring a crunchy almond topping that enhances their tender crumb. Ideal for tea time or as a sweet snack, they can be prepared in advance and baked fresh from the fridge.

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Overview

Indulge in the melt-in-your-mouth experience of these Nutmeg-Infused Almond Shortbread cookies. With a delicate balance of buttery richness and a hint of nutmeg, these cookies are perfect for any occasion. Topped with a whole almond, they offer a delightful crunch that complements their tender crumb. Prepare them ahead of time and enjoy the convenience of baking them fresh from the fridge.

Diet Type

Vegetarian

Allergies

Dairy, Tree Nuts, Gluten

Cuisine

European

Serving Size: 18

Cooking Time: 75 minutes

Ingredients

• 1 1/8 Cups butter, softened
• 1 Cup confectioners' sugar
• 1 Cup cornstarch
• 1 Cup all-purpose flour
• 0.5 Teaspoons (tsp) nutmeg, ground
• 0.5 Cup almond meal
• 20 Whole almonds

Steps

1. In a medium bowl, cream together the softened butter and confectioners' sugar until the mixture is very light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
2. Gradually sift in the cornstarch, all-purpose flour, and ground nutmeg. Stir until the mixture is well blended and forms a soft dough.
3. Add the almond meal to the dough and mix until fully incorporated.
4. Turn the dough out onto a lightly floured surface. Knead gently for a few turns to ensure a smooth texture.
5. Divide the dough into two equal parts. Roll each part into a log approximately 6 inches long. Wrap each log in plastic wrap or wax paper and refrigerate for at least 1 hour. The dough can be stored in the refrigerator for up to 1 week.
6. Preheat your oven to 350 degrees F (175 degrees C). Prepare cookie sheets by lining them with parchment paper or lightly greasing them.
7. Unwrap the chilled dough logs and slice them into 1/2-inch thick rounds. Place the slices onto the prepared cookie sheets, spacing them about 1 inch apart.
8. Gently press a whole almond onto the top of each cookie slice.
9. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. Be careful not to overbake to maintain their tender texture.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Once cooled, store the cookies in an airtight container to preserve their crispness and flavor. Enjoy these delightful treats with a cup of tea or coffee!

Enjoy your homemade Nutmeg Almond Shortbread Cookies!