These fragrant almond shortbread cookies are delicate, buttery, and filled with layers of aromatic flavor. I love how cardamom, rose, and lavender come together to create a cookie that feels both special and comforting. Inspired by traditional nankhatie, this version uses butter instead of ghee and has just the right balance of richness and fragrance.
Why You’ll Love This Recipe
I like how this recipe manages to be simple but still feels elegant. With only a handful of ingredients, I can create cookies that taste like they came straight from a bakery. The aroma while they bake is magical—floral, nutty, and warm—and I enjoy that they pair beautifully with coffee or tea. I also like that the dough can be chilled overnight, making it easy to plan ahead and enjoy freshly baked cookies anytime.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Salted Irish butter, softened
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Brown sugar
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All-purpose flour
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Almond meal
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Freshly ground cardamom
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Powdered lavender
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Rose water
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Milk
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To finish: crushed rose petals and sliced or slivered almonds
Directions
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I place the softened butter in a mixing bowl and beat it with the brown sugar until pale and creamy.
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In a separate bowl, I mix the almond meal, flour, cardamom, and lavender.
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I add the dry mixture to the butter in three batches, stirring well each time. With the final addition, I mix in the rose water and milk.
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I divide the dough into two logs about 2.5 inches thick, wrap them in cling wrap, and chill them for at least an hour.
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I preheat the oven to 350°F and lightly grease a baking sheet.
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I slice the logs into ¼-inch rounds, place them on the baking sheet, and press almonds and rose petals gently on top.
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I bake them for about 18 minutes, until the edges just begin to turn golden and the aroma fills the kitchen.
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I let them sit in the oven for 10 minutes before cooling on a rack.
Servings and timing
This recipe makes about 24 cookies, depending on the thickness of the slices. Prep time, including chilling, takes around 1 hour and 25 minutes, while baking takes about 18 minutes. The total time is about 1 hour and 43 minutes. Each serving is 1–2 cookies.
Variations
I sometimes skip the lavender if I don’t have it on hand, and the cookies still turn out lovely. Maple sugar can be used instead of brown sugar for a slightly different depth of flavor. For a more festive version, I like adding a dusting of powdered sugar before serving. If I want to go dairy-free, I substitute a good vegan butter.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—I often make a double batch and store the logs unbaked in the freezer for up to 2 months. When I’m ready, I just slice and bake straight from frozen, adding a couple of minutes to the bake time.
FAQs
Can I make these cookies without rose water?
Yes, I can leave out the rose water or substitute it with vanilla extract for a different but still fragrant flavor.
What can I use if I don’t have almond meal?
I grind blanched almonds in a food processor until fine—it works as a perfect replacement.
Do I need to use salted butter?
I prefer salted butter because it balances the sweetness, but I can use unsalted butter and add a small pinch of salt.
Can I chill the dough overnight?
Yes, I often chill it overnight, and it makes the dough even easier to slice and bake in the morning.
How do I keep the cookies from spreading too much?
I make sure the logs are well-chilled before slicing and baking. This helps the cookies hold their shape nicely.
Conclusion
These fragrant almond shortbread cookies are a simple way to bring elegance to everyday baking. I love how the combination of almond, cardamom, lavender, and rose creates a cookie that feels indulgent yet easy enough for any day. With just a little planning, I can enjoy cookies that are crisp, fragrant, and perfect with a warm drink. They’re a recipe I keep coming back to—and I think they’ll become a favorite in any kitchen.
