Amaretto Shortbread Cookies Recipe

I still can’t get over how buttery these cookies are — they crumble in your mouth and smell faintly of toasted almonds and that flirtatious splash of amaretto. Light, slightly sandy shortbread with a whisper of almond liqueur; perfect with coffee, or for pretending you’re fancy at 9 a.m. No fridge show-offs required, just a sturdy baking sheet and patience for that first cookie to cool.

My husband declared these “the best accident” after I doubled the amaretto once because I misread my own notes. The kids call them “the little happy biscuits” and will hover by the cookie jar like tiny judges. We make a batch whenever someone needs cheering up — new job, scraped knee, or just surviving Monday. They’ve become my go-to easy bake for company, and honestly, I’ve never had a guest leave without a box.

Kitchen Talk

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This recipe is the embodiment of “do less, get better results.” I learned that overmixing will make them tough, and also that chilling the dough just long enough gives prettier edges. One time I swapped half the butter for browned butter on a whim; the smell filled the house for hours and the cookies came out with this whisper of caramel that made everyone suspiciously quiet. Also: don’t skip the sprinkle of flaky salt on top unless you hate joy.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use plain/all-purpose flour and fine granulated sugar for a smooth, sandy shortbread texture — avoid coarse turbinado here.
– Fats & Oils: Buy a good block butter (not spreadable tubs) — higher butterfat gives better flavor and crumble.
– Nuts & Seeds: If you like a bit of chew, buy sliced or slivered almonds and toast them lightly; they add crunch without overwhelming the amaretto.
– Sweeteners: Stick to granulated sugar in the dough; a little powdered sugar dusting after baking is optional but pretty.
– Specialty Item: Amaretto liqueur (or amaretto-flavored syrup) is the star — snag a small bottle if you don’t already have one; a little goes a long way.

Prep Ahead Ideas

– Make and chill the dough a day ahead; wrap tightly and keep in the fridge so you can slice and bake fresh cookies whenever.
– Portion dough logs and freeze, tightly wrapped; thaw in the fridge for an hour before slicing and baking.
– Store baked cookies in an airtight tin at room temp for up to a week, or freeze for longer — bring to room temp before serving for best texture.

✔Time-Saving Tricks

– Make dough in a stand mixer so you don’t baby-scrape the bowl — it’s one bowl, one clean-up dream.
– Roll into logs and refrigerate instead of chilling a big disk and rolling later; slice-and-bake is faster and gives uniform cookies.
– Use a silicone baking mat or parchment — no greasing drama or scraping burned bits off pans.
– Don’t rush the cooling: cookies firm up as they cool, so give them 10–15 minutes on the pan before moving.

✔Common Mistakes

– Overworking the dough: I once tried to “fix” crumbly dough by adding more flour — ended up with hockey-puck cookies. If dough is dry, add a teaspoon of amaretto or milk, not more flour.
– Baking too hot or too long: these go from golden to over-browned fast; watch the edges, not the center.
– Skimping on chill time: slicing warm logs = misshapen cookies. Chill enough so slices hold shape.
– Salt: forget it on top and they taste flat; too much flaky salt and they read salty — I live in the medium.

What to Serve It With

– Strong coffee or a café au lait for dunking — balances the sweetness.
– A spoonful of mascarpone or ricotta with lemon zest for a slightly tangy contrast.
– Fresh berries or a simple compote for a brighter plate.
– Pair with tea for a classic afternoon treat.

✔Tips & Mistakes

– Use room-temperature butter so it creams quickly but isn’t greasy.
– Don’t overbeat once flour goes in — mix just until combined.
– If cookies spread too thin, chill the sliced rounds briefly before baking.
– If a batch comes out pale, give them 1–2 more minutes and watch the edges.

✔Storage Tips

Store in an airtight container at room temperature for up to a week; layer with parchment to avoid crumbs merging. Baked and frozen cookies thaw beautifully — pop them in the oven for 3–4 minutes to re-crisp. Cold cookies are still fine for dunking in coffee or eating like a savage for breakfast; no shame.

✔Variations and Substitutions

– No amaretto? Use 1 tsp almond extract plus 1–2 tbsp milk, but go gentle — extract is potent.
– Browned butter: swap regular melted butter for browned butter for a nutty, deeper flavor — delicious but different.
– Add-ins: fold in 1/3 cup chopped toasted almonds or a handful of mini chocolate chips.
– Gluten-free: try a 1:1 gluten-free baking flour blend, but expect slightly different texture — a bit more tender.

Frequently Asked Questions

Amaretto Shortbread Cookies Recipe

Buttery shortbread scented with amaretto and almond, finished with a delicate crunch on top. Perfect with coffee or tea.

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Prep Time: 25 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 39 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened to room temperature
• ▢ 0.55 cup confectioners' sugar
• ▢ 3 tbsp amaretto liqueur almond liqueur
• ▢ 1 tsp vanilla extract
• ▢ 0.5 tsp almond extract
• ▢ 2.25 cup all-purpose flour
• ▢ 0.33 cup cornstarch
• ▢ 0.5 tsp fine salt
• ▢ 0.25 cup sliced almonds for topping, optional
• ▢ 2 tbsp coarse sugar for sprinkling

Instructions

Preparation Steps

• Preheat oven to 325°F. Line two baking sheets with parchment.
• Beat butter and confectioners' sugar until smooth and fluffy, about 2 minutes.
• Mix in amaretto, vanilla, almond extract, and salt until combined.
• Whisk flour and cornstarch, then add to the bowl. Blend just until a soft dough forms.
• Chill dough 15 minutes to firm slightly for easier rolling.
• Roll dough between parchment to 1/4-inch thickness. Cut 2-inch rounds or shapes.
• Arrange on sheets 1 inch apart. Sprinkle with coarse sugar and almonds, pressing gently.
• Bake 12–14 minutes, until edges look set and barely golden. Do not overbrown.
• Cool 5 minutes on the sheet, then move to a rack to cool completely.

Notes

Variation: Drizzle cooled cookies with melted dark chocolate, or add 1 tsp orange zest to the dough for a citrus accent. Storage: Keep in an airtight tin at room temperature up to 1 week, or freeze baked cookies for 2 months.

This recipe is an original creation inspired by classic Amaretto Shortbread Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.