Fragrant Almond Shortbread Cookies
These fragrant almond shortbread cookies are buttery, delicate, and infused with cardamom, rose, and lavender. Inspired by nankhatie, they balance nutty almond flavor with floral aromas, making them an elegant treat to enjoy with coffee or tea.
- Prep Time: 1 hour 25 minutes (includes chilling)
- Cook Time: 18 minutes
- Total Time: 1 hour 43 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 1 cup salted Irish butter, softened
- 1/2 cup brown sugar
- 1 1/4 cups all-purpose flour
- 3/4 cup almond meal
- 1 teaspoon freshly ground cardamom
- 1/2 teaspoon powdered lavender
- 1 teaspoon rose water
- 2 tablespoons milk
- To finish: crushed rose petals and sliced or slivered almonds
Instructions
- In a mixing bowl, beat softened butter with brown sugar until pale and creamy.
- In another bowl, mix almond meal, flour, cardamom, and lavender.
- Add the dry mixture to the butter mixture in three batches, mixing well each time. Stir in rose water and milk with the final addition.
- Divide dough into two logs about 2.5 inches thick. Wrap in cling wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and lightly grease a baking sheet.
- Slice logs into 1/4-inch rounds. Place on baking sheet and gently press rose petals and almonds on top.
- Bake for 18 minutes, until edges turn golden and aromatic.
- Turn off oven and let cookies sit inside for 10 minutes before cooling on a rack.
Notes
- Cookies can be made without lavender, and still taste fragrant and delicious.
- Maple sugar can replace brown sugar for a different flavor.
- Dust cookies with powdered sugar for a festive touch.
- Use vegan butter for a dairy-free option.
- Dough can be chilled overnight or frozen as logs for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
