Almond Shortbread Cookies with Icing and Frangipane Recipe

Introduction

These almond shortbread cookies with icing combine a buttery, crumbly base with a creamy homemade frangipane center, topped with sliced almonds and a delicate vanilla drizzle. Perfect for an elegant tea time treat or a special homemade gift.

Ingredients

• 1 cup softened butter
• 3/4 cup superfine white sugar (caster sugar)
• 1 tablespoon pure vanilla extract
• 2 1/2 cups + 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup almond flour
• 1/4 cup melted butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup sugar
• 1 egg at room temperature
• 1 1/2 tablespoon all-purpose flour
• 1/4 cup thinly sliced almonds
• 1/2 cup powdered sugar
• 2 teaspoons milk
• 1/4 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream together 1 cup softened butter and 3/4 cup superfine sugar until light and fluffy. Add 1 tablespoon pure vanilla extract and mix until combined.
3. Step 3: In another bowl, whisk 2 1/2 cups plus 2 tablespoons all-purpose flour with 1/4 teaspoon salt.
4. Step 4: Gradually add the dry ingredients to the butter mixture, mixing until just combined without overworking the dough.
5. Step 5: Roll the dough between two sheets of parchment paper into an oval or circle about 1/3 inch thick. Cover with plastic wrap and chill in the refrigerator for 15 to 30 minutes.
6. Step 6: To prepare the almond frangipane, combine 1 cup almond flour, 1/4 cup melted butter, 1 teaspoon pure vanilla extract, 1/4 teaspoon almond extract, and 1/2 cup sugar in a medium bowl. Mix until creamy.
7. Step 7: Add 1 room temperature egg to the frangipane mixture and mix until fully combined.
8. Step 8: Stir in 1 1/2 tablespoons all-purpose flour, mix again, then cover and refrigerate while you cut the cookie dough.
9. Step 9: Remove the dough from the fridge and use a 2.5-inch round cookie cutter or cup to cut out about 10 cookies. Re-roll scraps as needed, keeping the 1/3 inch thickness consistent.
10. Step 10: Place cookie cutouts on the prepared baking sheet, spacing them 1 to 2 inches apart. Using a 1.5-inch cookie scoop, add a dollop of frangipane to the center of each cookie. Top each with sliced almonds, forming a tight shell without flattening the dome of frangipane.
11. Step 11: Bake for 14 minutes until the shortbread is lightly colored and no longer shiny. Check around 12 minutes to prevent burning. Transfer the parchment with cookies to a cooling rack or room temperature surface immediately after baking to avoid overbaking.
12. Step 12: For the icing, stir together 1/2 cup powdered sugar, 2 teaspoons milk, and 1/4 teaspoon vanilla extract until creamy.
13. Step 13: Drizzle the vanilla icing over the cooled cookies using a fork or spoon to add a delicate finishing touch that enhances flavor and texture.

Tips & Variations

• If the dough gets too soft and difficult to cut, chill it longer to keep the shortbread crisp.
• For extra almond flavor, try adding a few drops of almond extract to the icing as well.
• Swap sliced almonds for chopped pistachios or hazelnuts for a different nutty twist.
• Use superfine sugar for a smoother dough texture; regular granulated sugar may make the dough gritty.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. If you refrigerate, bring cookies to room temperature before serving for best texture. The icing may harden if chilled but will soften when warmed slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the shortbread dough can be prepared and refrigerated for up to 24 hours before rolling and cutting. This helps develop flavor and makes it easier to handle.

What if I don’t have almond flour?

You can substitute with finely ground blanched almonds or make your own by processing whole almonds in a food processor until crumbly. Avoid almond meal with skins for a smoother texture.