Greek Almond Shortbread Circles
Indulge in the delicate sweetness of Greek Almond Shortbread Circles, the perfect balance of buttery richness and nutty flavor. This traditional Greek-inspired treat combines finely ground blanched almonds with velvety soft dough infused with vanilla and almond extracts, creating irresistibly tender cookies with a subtle crunch. Each bite is a melt-in-your-mouth experience, enhanced by a generous dusting of confectioners’ sugar for a snowy, elegant finish. Perfect for holiday gatherings, afternoon coffee breaks, or as a thoughtful homemade gift, these shortbread cookies are easy to make, requiring just 20 minutes of prep and a simple, no-fuss technique. Delight your family and friends with this timeless dessert, bursting with Mediterranean charm and homemade goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 50 grams granulated sugar
- 120 grams confectioners’ sugar (for dusting)
- 2 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 250 grams all-purpose flour
- 100 grams blanched almonds, finely chopped or ground
- 0.25 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and almond extract until well incorporated.
In a separate bowl, whisk together the all-purpose flour, chopped almonds, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together. Be careful not to overmix.
Scoop out 1 tablespoon of dough, roll it into a ball, then flatten it slightly to form a small circle about 1.5 inches in diameter. Repeat with the remaining dough, spacing the cookies about 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Be cautious not to overbake, as they should remain tender.
Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Once the cookies are cool, generously dust them with confectioners’ sugar using a fine sieve or sifter.
Store the cookies in an airtight container at room temperature for up to one week or freeze them for longer storage. Serve and enjoy!
Nutrition Facts
Calories |
3775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.9 g | 302% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 383.6 g | 139% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 175.4 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
