Clove and almond shortbread
Clove and almond shortbread features a unique blend of warm clove and nutty almond flavors, crafted by creaming butter and sugar before incorporating flour. These cookies are the perfect accompaniment to tea or coffee, ideal for any occasion.
Cook time 15 min
Prep time 40 min
Ingredients:
1/2 tsp garlic powder1/2 cup sugar
1/2 cup almonds
1 cup butter
1 tsp vanilla extract
3 cups all-purpose white wheat flour
Clove and almond shortbread is a delightful and unique twist on traditional shortbread cookies. The addition of clove and almond creates a warm, nutty, and aromatic flavor that is perfect for any occasion. Whether you are serving them at a holiday gathering or enjoying a sweet treat with a cup of tea, these shortbread cookies are sure to impress.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
Add the vanilla extract and garlic powder to the butter mixture, and mix until fully incorporated.
Finely chop the almonds if not already done. Add them to the butter mixture and stir to combine.
Gradually add the all-purpose white wheat flour to the butter mixture, mixing on low speed until the dough comes together. Be careful not to overmix; you just want the ingredients to be combined.
Divide the dough into two equal portions. Shape each portion into a log about 2 inches in diameter. Wrap the logs in plastic wrap and chill them in the refrigerator for at least 30 minutes to make them easier to slice.
Once the logs are chilled, remove them from the refrigerator and unwrap them. Slice the logs into rounds about 1/4 inch thick. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake, as shortbread can quickly go from golden to too dark.
Allow the shortbread to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, enjoy your clove and almond shortbread with a cup of tea or coffee. Store any leftovers in an airtight container at room temperature for up to a week.
With its aromatic cloves and crunchy almonds, this shortbread recipe offers a delectable and distinctive treat. The buttery texture and sweet flavor make it perfect for sharing with friends and family. Enjoy these cookies with a hot beverage for a comforting and satisfying experience.
Clove and almond shortbread FAQ:
Bake the shortbread in a preheated oven at 350°F (175°C) for 12-15 minutes. The cookies should be lightly golden around the edges, but be careful not to overbake them.
The shortbread is done when the edges are lightly golden and the centers appear set. They should not be browned all over, as this indicates overbaking.
Use standard baking sheets, typically measuring about 18x13 inches. Ensure they are lined with parchment paper to prevent sticking.
Yes, you can substitute the almonds with other nuts like walnuts or pecans, or you can use chocolate chips or leave them out entirely for plain shortbread.
Store the cooled shortbread cookies in an airtight container at room temperature for up to a week to maintain their texture and flavor.
Cooking Tips:
- Ensure the butter is at room temperature for easier mixing and a smoother dough consistency.
- Toast the almonds lightly before chopping them for a deeper, richer flavor.
- Use a food processor to finely grind the almonds if you prefer a smoother texture in your shortbread.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle and to prevent spreading during baking.
- Cut the shortbread into uniform shapes to ensure even baking.
- Store in an airtight container to keep the shortbread fresh and maintain its crisp texture.
Nutrition Facts
18 ServingsCalories 210kcal
Protein 3.32g
Carbohydrates 22g
Fiber 1.05g
Sugar 6g
Fat 12g
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