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Almond Shortbread

Almond Shortbread

Buttery and crispy cookies, packed with wholesome goodness.  Just melts in your mouth!




  • 2 sticks (8 oz) unsalted butter (room temperature)
  • 3/4 cup sugar (pulsed slightly in a mixer to make it finer)
  • 1 cup plain flour/all purpose flour/maida flour
  • 1 cup almond powder
  • 1 cup chana flour/gram flour
  • 1 cup fine semolina (pulsed slightly in a mixer to make it finer)
  • 1 teaspoon cardamom, coarsely ground
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 cup vegetable oil



Grease two baking trays or line with parchment paper and set aside.

Pre heat the oven at 350-degree F



In a mixing bowl, take the butter and sugar and beat until the mixture is fluffy and almost white in color.


Add the all-purpose flour, almond powder, gram flour, semolina, cardamom. baking powder and baking soda.  Mix well.  Add in the oil to make a soft and pliable dough.


Remove the dough from the mixing bowl and divide into 40-50 pieces.


Roll each piece into a smooth ball.  Set each ball about two inches apart in the baking tray.  Flatten the ball slightly with a fork to make the print.


Bake at 350-degree F for 10 minutes, then turn the heat down to 250 degrees and bake for approximately 10-15 minutes until the shortbread is golden brown.  Cool slightly and pack in an air tight tin. 


[Makes 40 – 50 cookies]