Buttery Almond Shortbread Cookies with Nutty Filling and Chocolate Topping

These buttery almond shortbread cookies are a delightful treat, perfect for special occasions or simply as a sweet indulgence. Made with a rich shortbread dough that’s enhanced by almond flour, these cookies have a delicate, crumbly texture and a slightly nutty flavor. To elevate them even further, the cookies are filled with a decadent nutty mixture and topped with a luscious chocolate glaze. Whether you’re serving them at a party or enjoying them with a cup of tea, these cookies are sure to impress with their unique texture and delicious taste.

Full Recipe:

Ingredients

For the Dough:
  • 150 g unsalted butter (softened to room temperature)
  • 70 g powdered sugar
  • 30 g cornstarch
  • 20 g almond flour (optional, for added flavor and texture)
  • 2 egg yolks
  • 170 g all-purpose flour
  • 1/2 tsp baking powder
  • A pinch of salt
For the Nutty Filling:
  • 75 g mixed nuts (cashews, almonds, hazelnuts, or pistachios)
  • 20 g unsalted butter
  • 120 g sweetened condensed milk
  • 100 g pumpkin puree
  • Zest of 1 orange
For the Chocolate Glaze:
  • 100 g dark or milk chocolate
  • 1 tsp vegetable oil (optional, for a smoother glaze)
Additional Ingredients:
  • Extra almond flour or powdered sugar for dusting
  • Baking paper or silicone baking mats

Steps to Make Buttery Almond Shortbread Cookies with Nutty Filling and Chocolate Topping

  1. Prepare the Dough:
    • Start by creaming the softened butter in a large mixing bowl until it’s smooth and fluffy. Add a pinch of salt and continue mixing until well incorporated.
    • Gradually add 70 g of powdered sugar and beat until the mixture is light and airy. This step ensures a smooth dough that melts in your mouth.
    • Sift in 30 g of cornstarch and 20 g of almond flour to add extra tenderness and flavor. If you don’t have almond flour, you can skip this step, but it adds a lovely nutty aroma.
    • Beat in 2 egg yolks, one at a time, mixing well after each addition.
    • Finally, sift 170 g of all-purpose flour and 1/2 teaspoon of baking powder into the bowl. Mix gently until the dough comes together. It should be soft but not sticky.
    • Transfer the dough onto a piece of parchment paper and divide it into two portions. Roll each portion between two sheets of parchment paper until it’s about 3 mm thick.
    • Place the rolled dough in the refrigerator or freezer for 15 minutes to firm up.
  2. Preheat the Oven and Prepare the Baking Sheet:
    • While the dough is chilling, preheat your oven to 175°C (350°F).
    • Line a baking sheet with parchment paper or use a silicone baking mat.
  3. Cut the Cookies:
    • Once the dough is firm, remove it from the refrigerator and peel off the top layer of parchment paper.
    • Use a round cookie cutter (about 5.5 cm in diameter) to cut out circles from the dough. Carefully transfer the cut cookies to the prepared baking sheet, leaving a 5 mm space between each one.
    • You can gather and re-roll any leftover dough to cut more cookies.
  4. Bake the Cookies:
    • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. These cookies are delicate, so keep an eye on them to avoid overbaking.
    • Once baked, remove the cookies from the oven and allow them to cool completely on a wire rack.
  5. Prepare the Nutty Filling:
    • While the cookies are baking, prepare the nutty filling. In a food processor, pulse the mixed nuts until finely chopped.
    • In a small saucepan, melt 20 g of butter over medium heat. Add the chopped nuts, 120 g of sweetened condensed milk, and 100 g of pumpkin puree. Stir continuously until the mixture thickens and becomes smooth.
    • Grate the zest of one orange into the filling, giving it a fresh, citrusy aroma. Stir to combine and set aside to cool.
  6. Assemble the Cookies:
    • Once the cookies are completely cooled, pipe or spread a generous amount of the nutty filling onto the bottom of one cookie. Sandwich it with another cookie on top, gently pressing to adhere.
    • Repeat this process until all the cookies are filled.
  7. Prepare the Chocolate Glaze:
    • Melt 100 g of dark or milk chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Alternatively, you can melt the chocolate in the microwave in 20-second intervals, stirring between each interval.
    • For a smoother glaze, stir in 1 teaspoon of vegetable oil. This will make the chocolate easier to work with and give the cookies a glossy finish.
  8. Glaze the Cookies:
    • Dip the top of each sandwich cookie into the melted chocolate, allowing any excess chocolate to drip off. Place the cookies on a baking sheet lined with parchment paper and allow the chocolate to set.
    • If you want a textured finish, you can place the cookies in the refrigerator for a few minutes to firm up the chocolate glaze quickly.
  9. Serve and Enjoy:
    • Garnish the cookies with a sprinkle of extra almond flour or powdered sugar for a beautiful presentation.
    • Serve these buttery almond shortbread cookies with a cup of tea or coffee and enjoy the nutty, citrusy flavors paired with the smooth chocolate topping.

Nutrition Facts (Per Serving, Approximate)

  • Calories: 250 kcal
  • Carbohydrates: 28 g
  • Protein: 5 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Fiber: 2 g
  • Sugar: 18 g
  • Sodium: 80 mg

Frequently Asked Questions (FAQs)

  1. Can I use a different type of nut for the filling? Yes, you can substitute the nuts with any variety you prefer, such as pecans, walnuts, or pistachios. Just make sure they’re finely chopped or processed for a smooth filling texture.
  2. Can I freeze the dough? Yes, the dough can be frozen for up to 1 month. Roll it out, wrap it tightly in plastic wrap, and place it in the freezer. When ready to use, let it thaw in the refrigerator before cutting out the cookies.
  3. What if I don’t have pumpkin puree? You can substitute the pumpkin puree with other vegetable purees such as sweet potato or even applesauce for a slightly different flavor.
  4. How do I make almond flour at home? If you don’t have almond flour on hand, you can easily make it by processing blanched almonds in a food processor until finely ground. Just be careful not to over-process them into almond butter.
  5. Can I make these cookies gluten-free? Yes, you can replace the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just make sure it includes xanthan gum or another binding agent.

Tips for Making the Best Almond Shortbread Cookies

  1. Work with Cold Dough: Chilling the dough before cutting and baking ensures that the cookies hold their shape and don’t spread too much in the oven.
  2. Use High-Quality Butter: Since butter is a key ingredient in these cookies, using high-quality unsalted butter will give them a richer flavor and better texture.
  3. Don’t Overbake: These cookies are delicate and can burn easily. Remove them from the oven as soon as the edges start turning golden for a perfectly tender texture.
  4. Cool Before Filling: Make sure the cookies are completely cool before adding the filling to prevent the nutty mixture from melting or making the cookies soggy.
  5. Customize the Filling: Feel free to experiment with the filling by adding flavors like cinnamon, nutmeg, or even a touch of honey to suit your taste.

Storage Tips

  • In the Refrigerator: Store the filled cookies in an airtight container in the refrigerator for up to 5 days. The filling and glaze will stay fresh and delicious.
  • In the Freezer: You can freeze unbaked cookie dough or baked cookies (without the glaze) for up to 1 month. Thaw the dough in the refrigerator before baking or let the baked cookies come to room temperature before glazing.

Conclusion

These Buttery Almond Shortbread Cookies with Nutty Filling and Chocolate Topping are an indulgent treat, perfect for any occasion. The combination of buttery shortbread, rich nutty filling, and smooth chocolate makes these cookies a delightful experience with every bite. They’re not only easy to make but also versatile, allowing you to adjust the filling and flavors to your liking. Whether you’re serving them at a party, gifting them to a friend, or enjoying them with your favorite hot beverage, these cookies are bound to become a new favorite. Enjoy!

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Buttery Almond Shortbread Cookies with Nutty Filling and Chocolate Topping


  • Author: Olivia
  • Total Time: 35mins

Description

These buttery almond shortbread cookies are a delightful treat, perfect for special occasions or simply as a sweet indulgence. Made with a rich shortbread dough that’s enhanced by almond flour, these cookies have a delicate, crumbly texture and a slightly nutty flavor. To elevate them even further, the cookies are filled with a decadent nutty mixture and topped with a luscious chocolate glaze. Whether you’re serving them at a party or enjoying them with a cup of tea, these cookies are sure to impress with their unique texture and delicious taste.


Ingredients

Units Scale
For the Dough:
  • 150 g unsalted butter (softened to room temperature)
  • 70 g powdered sugar
  • 30 g cornstarch
  • 20 g almond flour (optional, for added flavor and texture)
  • 2 egg yolks
  • 170 g all-purpose flour
  • 1/2 tsp baking powder
  • A pinch of salt
For the Nutty Filling:
  • 75 g mixed nuts (cashews, almonds, hazelnuts, or pistachios)
  • 20 g unsalted butter
  • 120 g sweetened condensed milk
  • 100 g pumpkin puree
  • Zest of 1 orange
For the Chocolate Glaze:
  • 100 g dark or milk chocolate
  • 1 tsp vegetable oil (optional, for a smoother glaze)

Instructions

  1. Prepare the Dough:
    • Start by creaming the softened butter in a large mixing bowl until it’s smooth and fluffy. Add a pinch of salt and continue mixing until well incorporated.
    • Gradually add 70 g of powdered sugar and beat until the mixture is light and airy. This step ensures a smooth dough that melts in your mouth.
    • Sift in 30 g of cornstarch and 20 g of almond flour to add extra tenderness and flavor. If you don’t have almond flour, you can skip this step, but it adds a lovely nutty aroma.
    • Beat in 2 egg yolks, one at a time, mixing well after each addition.
    • Finally, sift 170 g of all-purpose flour and 1/2 teaspoon of baking powder into the bowl. Mix gently until the dough comes together. It should be soft but not sticky.
    • Transfer the dough onto a piece of parchment paper and divide it into two portions. Roll each portion between two sheets of parchment paper until it’s about 3 mm thick.
    • Place the rolled dough in the refrigerator or freezer for 15 minutes to firm up.
  2. Preheat the Oven and Prepare the Baking Sheet:
    • While the dough is chilling, preheat your oven to 175°C (350°F).
    • Line a baking sheet with parchment paper or use a silicone baking mat.
  3. Cut the Cookies:
    • Once the dough is firm, remove it from the refrigerator and peel off the top layer of parchment paper.
    • Use a round cookie cutter (about 5.5 cm in diameter) to cut out circles from the dough. Carefully transfer the cut cookies to the prepared baking sheet, leaving a 5 mm space between each one.
    • You can gather and re-roll any leftover dough to cut more cookies.
  4. Bake the Cookies:
    • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. These cookies are delicate, so keep an eye on them to avoid overbaking.
    • Once baked, remove the cookies from the oven and allow them to cool completely on a wire rack.
  5. Prepare the Nutty Filling:
    • While the cookies are baking, prepare the nutty filling. In a food processor, pulse the mixed nuts until finely chopped.
    • In a small saucepan, melt 20 g of butter over medium heat. Add the chopped nuts, 120 g of sweetened condensed milk, and 100 g of pumpkin puree. Stir continuously until the mixture thickens and becomes smooth.
    • Grate the zest of one orange into the filling, giving it a fresh, citrusy aroma. Stir to combine and set aside to cool.
  6. Assemble the Cookies:
    • Once the cookies are completely cooled, pipe or spread a generous amount of the nutty filling onto the bottom of one cookie. Sandwich it with another cookie on top, gently pressing to adhere.
    • Repeat this process until all the cookies are filled.
  7. Prepare the Chocolate Glaze:
    • Melt 100 g of dark or milk chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Alternatively, you can melt the chocolate in the microwave in 20-second intervals, stirring between each interval.
    • For a smoother glaze, stir in 1 teaspoon of vegetable oil. This will make the chocolate easier to work with and give the cookies a glossy finish.
  8. Glaze the Cookies:
    • Dip the top of each sandwich cookie into the melted chocolate, allowing any excess chocolate to drip off. Place the cookies on a baking sheet lined with parchment paper and allow the chocolate to set.
    • If you want a textured finish, you can place the cookies in the refrigerator for a few minutes to firm up the chocolate glaze quickly.
  9. Serve and Enjoy:
    • Garnish the cookies with a sprinkle of extra almond flour or powdered sugar for a beautiful presentation.
    • Serve these buttery almond shortbread cookies with a cup of tea or coffee and enjoy the nutty, citrusy flavors paired with the smooth chocolate topping.
  • Prep Time: 20mins
  • Cook Time: 15mins