Grammy's Kitchen · Shortbread · Lemon Almond Flour Shortbread Cookies
One of 67 shortbread recipes we measured
It ranks #4 of 67 for center texture among the shortbread recipes we compared. 19 cooks on kristineskitchenblog.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 30% | 86% |
| total sugar | 36% | 56% |
| salt | 1% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 85 g | 6 tablespoons (85 grams) unsalted butter (softened slightly but still cool) |
| 100 g | 1/2 cup (100 grams) granulated sugar |
| 2 tablespoons lemon zest (from 2 medium lemons) | |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1/2 teaspoon almond extract |
| 280 g | 2 1/2 cups (280 grams) Bob's Red Mill Finely Ground Almond Meal/Flour |
Method: 8 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made these cookies for the first time today. I used Kirkland brand almond flour and measured it by weight. My hand mixer never got the batter to the clumping stage so I will try it with my stand mixer next time. I was able to shape it into logs by hand. I ” — a cook, 5.0★
“I used vanilla extract since I had no almond extract on hand. I left my 2nd batch of dough in the fridge for 2 days. I greased a paring knife with butter before each slice - makes a difference! Baking time of 9 min for the first batch was a bit too long. I bak” — a cook, 5.0★