Shortbread is a simple and delicious cookie that is super adaptable! One of my favorite variations are these chocolate dipped almond shortbread cookies! They're light, buttery, and full of nutty almond flavor that pairs perfectly with dark chocolate!
Using a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy. Then add in the vanilla and almond extract and mix until fully combined.
Mix in the flour, almond four, and salt until just combined. The dough should come together into a soft but not sticky ball.
Then gently fold in the toasted almonds.
Divide in half and press the dough into discs. Wrap tightly in plastic wrap and refrigerate overnight (or a minimum of at least 2 hours).
Line a baking sheet with parchment paper.
I use either a 2 or 3 inch round cookie cutter from this set but you can cut the cookies in whatever shapes you like!
On a lightly floured surface, roll out the dough between ¼ and ½ inch thick and cut into your desired shaped. Place cutout cookies 1-2 inches apart on your baking sheet (they won’t spread much).
Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. This ensures the cookies won't spread during baking.
While the cookies are chilling, preheat your oven to 350°F.
Bake for 9-11 minutes or until the edges are set. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.
Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack.
Let the almond cookies cool completely before decorating.
Dip the cookies halfway (or more, you do you) into the melted dark chocolate and place back on the cooling rack. Sprinkle with crushed almonds before the chocolate cools and hardens. I also like to mix it up and decorate about half the cookies with just drizzled chocolate.
Let the chocolate harden completely on the almond shortbread cookies before storing.
Notes
Store cookies in an airtight container at room temperature for up to a week.