I seriously can’t get enough of this almond-infused cookie recipe because it blends nostalgia with rich flavor, reminding me of cozy afternoons spent baking with family. Plus, the unique hint of cinnamon adds that little twist that makes every bite feel like a warm embrace.
I adore making these Almond Cinnamon Shortbread Cookies, known as Alsatian Schwowebredele. Using softened unsalted butter, granulated sugar, and a hint of both vanilla and almond extracts, I create a cookie that has a delightful balance of flavors.
The ground almonds lend a rich texture, while a dusting of powdered sugar beautifully complements their delicate sweetness.
Ingredients
Add richness and creamy texture: Unsalted butter.
Sugar that is granulated: Delivers sweetness and helps with browning.
Extract of almond: boosts the flavor of almond, giving it a richness and fullness.
Cinnamon: Infuses the cookies with warmth and spice.
Almond Flour: Packs in the rich almond taste and enhances the overall dish structure.
Ingredient Quantities
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg yolk
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (50g) finely ground almonds
- Sliced almonds for garnish (optional)
- Powdered sugar for dusting (optional)
Instructions
1. In a big mixing basin, mix the soft butter and the granulated sugar until the mixture looks light and fluffy.
2. Combine the vanilla extract, almond extract, and egg yolk with the butter-sugar mixture, blending well until fully incorporated.
3. In another bowl, thoroughly combine the flour, cinnamon, and salt.
4. Slowly incorporate the dry ingredients into the wet mixture. Mix on low speed and just until a dough forms.
5. Fold in the finely ground almonds until they are evenly mixed throughout the dough.
6. Split the dough into two parts. Shape each part into a disc. Wrap in plastic and put in the refrigerator. Let chill for at least 1 hour until firm.
7. Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a baking sheet with parchment paper.
8. On a lightly floured surface, roll out one portion of the chilled dough to about 1/4-inch thickness. Use cookie cutters to shape the cookies.
9. Position the cookies on the ready baking sheet and, if desired, embellish each with a few sliced almonds.
10. Bake for 10-12 minutes or until the edges are just lightly golden. If you like, dust with powdered sugar before serving.
Equipment Needed
1. Mixing bowl (large)
2. Mixing bowl (medium)
3. Electric mixer (hand or stand)
4. Spatula
5. Measuring cups
6. Measuring spoons
7. Plastic wrap
8. Rolling pin
9. Cookie cutters
10. Baking sheet
11. Parchment paper
12. Oven
13. Cooling rack
FAQ
- Q: Can I use salted butter instead of unsalted butter?Yes, salted butter is fine to use, but you might want to cut back on or eliminate the recipe’s added salt.
- Q: Is there a substitute for the egg yolk?A: You can make these cookies without eggs if you prefer. Simply swap the egg yolk for 1 tablespoon of milk or a non-dairy milk alternative.
- Q: Can I use almond flour instead of finely ground almonds?A: Yes, you can substitute almond flour for finely ground almonds, if you don’t have them on hand.
- Q: How should I store the cookies?A: Keep the cookies in a container that seals tightly at room temperature, and they will last for a week.
- Q: Can these cookies be frozen?A: Absolutely, the cookies can be frozen. After they have cooled completely, place them in a container that can maintain an airtight seal and stick them in the freezer, where they can last for up to three months.
- Q: Can I add more cinnamon to the recipe?Of course! Change the cinnamon content to match your taste.
Substitutions and Variations
You can use salted butter instead of unsalted butter, and just add a pinch of salt to the recipe.
If you need to substitute, use coconut sugar or light brown sugar in equal amounts.
Substitute almond extract in place of vanilla for a stronger almond flavor. Use an equal amount of almond extract to vanilla that the recipe calls for.
If you have no ground cinnamon on hand, use the same amount of ground nutmeg or cardamom instead, for a different but equally delightful and warming spice. Ground nutmeg or cardamom can stand in for ground cinnamon in recipes calling for that ingredient.
Instead of using ground almonds, use ground hazelnuts to get a totally different nutty flavor.
Pro Tips
1. Ensure Proper Softening of Butter: Make sure the butter is softened to room temperature before you start. This ensures it combines well with the sugar, creating a creamy, light mixture that is essential for a delicate texture.
2. Chill the Dough Thoroughly: Chilling the dough for at least an hour (or even overnight) allows the butter to firm up again, which helps the cookies hold their shape while baking and enhances their flavor.
3. Use Quality Extracts: Opt for high-quality vanilla and almond extracts. Since these are key flavor components in the recipe, superior extracts can make a noticeable difference in taste.
4. Avoid Overmixing: When combining the dry ingredients with the wet ingredients, mix just until incorporated. Overmixing can result in tough cookies due to gluten development.
5. Roll Evenly and Monitor Baking Time: Roll the dough to a uniform thickness to ensure even baking. Keep a close eye on them in the oven, as a minute or two can make the difference between perfectly golden cookies and overbaked ones. Remove them when the edges just start to turn golden.
Almond Cinnamon Shortbread Cookies Alsatian Schwowebredele Recipe
My favorite Almond Cinnamon Shortbread Cookies Alsatian Schwowebredele Recipe
Equipment Needed:
1. Mixing bowl (large)
2. Mixing bowl (medium)
3. Electric mixer (hand or stand)
4. Spatula
5. Measuring cups
6. Measuring spoons
7. Plastic wrap
8. Rolling pin
9. Cookie cutters
10. Baking sheet
11. Parchment paper
12. Oven
13. Cooling rack
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg yolk
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (50g) finely ground almonds
- Sliced almonds for garnish (optional)
- Powdered sugar for dusting (optional)
Instructions:
1. In a big mixing basin, mix the soft butter and the granulated sugar until the mixture looks light and fluffy.
2. Combine the vanilla extract, almond extract, and egg yolk with the butter-sugar mixture, blending well until fully incorporated.
3. In another bowl, thoroughly combine the flour, cinnamon, and salt.
4. Slowly incorporate the dry ingredients into the wet mixture. Mix on low speed and just until a dough forms.
5. Fold in the finely ground almonds until they are evenly mixed throughout the dough.
6. Split the dough into two parts. Shape each part into a disc. Wrap in plastic and put in the refrigerator. Let chill for at least 1 hour until firm.
7. Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a baking sheet with parchment paper.
8. On a lightly floured surface, roll out one portion of the chilled dough to about 1/4-inch thickness. Use cookie cutters to shape the cookies.
9. Position the cookies on the ready baking sheet and, if desired, embellish each with a few sliced almonds.
10. Bake for 10-12 minutes or until the edges are just lightly golden. If you like, dust with powdered sugar before serving.
