Rosewater Almond Shortbread

Delicately fragrant and beautifully crisp, this rosewater almond shortbread is a refined twist on a classic cookie. With toasted almonds, floral rose notes, and a tender buttery crumb, these cookies feel special enough for celebrations yet simple enough to enjoy with everyday tea or coffee.

Why You’ll Love This Recipe

These shortbread cookies strike a perfect balance between rich butteriness and subtle floral sweetness. The toasted almonds add a gentle crunch, while rosewater brings an elegant aroma without overpowering the flavor. The dough is easy to work with, holds its shape well, and can be made ahead, making it ideal for gifting, holidays, or romantic occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unbleached all-purpose flour: 1 cup
Whole wheat pastry flour: 1 cup
Sliced almonds: 1/3 cup
Edible dried rose petals, plus extra for topping: 1 tablespoon
Granulated sugar: 1/2 cup
Fine sea salt: 1/2 teaspoon
Unsalted butter, softened: 1 cup
Rose water: 2 teaspoons
Raw cane sugar, for sprinkling: to taste

Directions

Toast the sliced almonds in a dry pan over medium heat, stirring frequently, until lightly golden and fragrant. Remove from heat and allow to cool completely.

In a medium bowl, combine the toasted almonds, granulated sugar, fine sea salt, whole wheat pastry flour, unbleached all-purpose flour, and dried rose petals. Whisk until evenly mixed and set aside.

In a separate bowl, beat the softened butter with the rose water for about 1 minute, until smooth and creamy.

Add the dry ingredients to the butter mixture and mix gently until just combined and a soft dough forms. Do not overmix.

Shape the dough into a flat disc, wrap it tightly, and refrigerate for at least 1 hour or up to overnight to firm.

Preheat the oven to 350°F (180°C). Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

Place the chilled dough on a lightly floured surface and roll it out to about 1/4-inch thickness.

Cut the dough into desired shapes using cookie cutters. Gather and reroll scraps as needed.

Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart.

Lightly sprinkle the tops with raw cane sugar and a few additional rose petals.

Bake for 13 to 15 minutes, rotating the pans halfway through, until the edges are lightly golden.

Transfer the cookies to a wire rack and let them cool completely before serving or storing.

Servings and timing

This recipe makes approximately 24 shortbread cookies, depending on cutter size.
Preparation time is about 20 minutes, chilling time is 1 hour, and baking time is 15 minutes, for a total time of roughly 1 hour and 30 minutes.

Variations

For a nuttier flavor, replace half of the sliced almonds with finely chopped whole almonds.
If you prefer a milder floral note, reduce the rose water to 1 teaspoon.
Add 1/4 teaspoon of ground cardamom to the flour mixture for a warm, aromatic twist.
Dip half of each baked cookie in melted white chocolate and let set for an elegant finish.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze them in a sealed container for up to 2 months. Thaw at room temperature before serving. These cookies do not require reheating, as they are best enjoyed crisp and cool.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before rolling and baking.

Is rose water very strong in flavor?

When used in the listed amount, rose water is subtle and aromatic rather than overpowering.

Can I use only all-purpose flour?

Yes, you can use 2 cups of all-purpose flour, though the texture will be slightly less tender.

Do I have to toast the almonds?

Toasting is recommended for better flavor, but you can skip it if needed.

Can I make these cookies vegan?

You can experiment with plant-based butter, but the texture may vary slightly.

What shapes work best for this dough?

Simple shapes like hearts, circles, or squares hold their edges best during baking.

Can I reduce the sugar?

Shortbread relies on sugar for structure, so only minor reductions are recommended.

Are dried rose petals safe to eat?

Only use edible, food-grade dried rose petals specifically labeled for culinary use.

Why does the dough need chilling?

Chilling firms the butter, making the dough easier to roll and helping the cookies keep their shape.

Can I freeze the unbaked cookies?

Yes, cut-out cookies can be frozen and baked directly from frozen, adding 1 to 2 minutes to the baking time.

Conclusion

Rosewater almond shortbread is a graceful, aromatic cookie that feels both classic and unique. With its buttery texture, gentle crunch, and floral finish, it’s a recipe that turns simple ingredients into something truly memorable. Whether shared as a gift or savored quietly with tea, these cookies bring a touch of elegance to every bite.

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