Almond Shortbread Cookie Crisps
Recipe type: Desserts & Treats
Prep time: 
Cook time: 
Total time: 
Serves: about 3 dozen cookies
  • 1½ cups + 2 tablespoons whole wheat pastry flour (plus more for rolling out cookies)
  • 1 cup almond flour
  • ½ teaspoon organic almond extract
  • 1 cup butter, softened
  • ¾ organic cane sugar
  • 1 cup raw almonds (whole and/or sliced) for decoration
  1. Using a stand or hand mixer, beat butter and sugar until it's smooth and creamy. Slowly add whole wheat pastry flour, almond flour, and almond extract. Beat until dough comes together and sticks to the stand mixer's paddle or the beaters.
  2. Divide the dough in half and form two discs. Wrap each disc in waxed paper or plastic wrap and refrigerate for 20-30 minutes until chilled.
  3. Preheat oven to 350 degrees F.
  4. Take dough from the refrigerator and be ready to work quickly. On a floured surface roll out the dough using a rolling pin until the dough is about ¼ inch thick. Cut in your favorite shapes using cookie cutters.
  5. Place cookies onto a cookie sheet lined with parchment paper. Decorate with raw almonds. Bake at 350 degrees F for about 18 minutes or until the edges of the cookies start to brown.
  6. Remove cookies from the oven and let them cool for 5 minutes on the cookie sheet. Then transfer them to a wire cooling rack. When completely cool, store in an airtight container.
We recommend using organic ingredients when possible.

If you prefer you can substitute the almond flour for more whole wheat pastry flour.
Recipe by Bruce Bradley at