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)

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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