Almond Shortbread Cookies



1 cup unsalted butter, softened

1/2 cup confectioners’ sugar

1 teaspoon almond extract

1 and 3/4 cups all-purpose flour

1/2 teaspoon salt

1 cup ground almonds, divided

1/4 teaspoon ground nutmeg

1 and 1/2 cups semisweet chocolate morsels, melted


In a large bowl, beat butter at medium speed with a mixer for 2 to 3 minutes. Add confectioners’ sugar, beating until creamy. Add almond extract, beating to combine.

In a medium bowl, sift together flour and salt. Add flour mixture to butter mixture, beating on low speed to incorporate. Increase speed to medium, beating to combine. Add 1/2 cup almonds and nutmeg, beating to combine. Shape dough into a disk. Wrap dough tightly in plastic wrap. Refrigerate until completely chilled, at least 1 hour.

Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside.

On a lightly floured surface, roll dough to 1/4-inch thickness. Using a pizza cutter, cut dough into 2-inch rectangles, rerolling scraps only once. Place on prepared baking sheets. Refrigerate for 10 to 15 minutes.

Bake until lightly golden, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

Working in batches, dip ends of cooled shortbread in melted chocolate. Place on wire racks. Sprinkle with remaining 1/2 cup almonds. Let cool completely.