Almond Shortbread Cookies

This recipe is in Food & Wine magazine

This recipe, published in Food & Wine magazine, comes from Kay Chun of F&W Test Kitchen.

©Time Inc, Affluent Media Group

Makes about 2 dozen


½ cup sliced almonds

1 ¼ cup all-purpose flour

½ cup almond meal

½ teaspoon Kosher salt

½ cup smooth unsalted roasted almond butter

½ cup refined coconut oil, melted

½ cup granulated sugar

¼ cup turbinado sugar

1 teaspoon pure vanilla extract


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden. Let cool, then coarsely chop.

In a medium bowl, whisk the flour with the almond meal and salt.  In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute. Beat in the flour mixture and chopped almonds, just until combined.

Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a ¼-inch thickness. Bake the cookies for 15 to 18 minutes, until golden.  Transfer to a rack and let cool completely.

Make ahead: The cookies can be refrigerated in an airtight container for 1 week.