Indulge your sweet tooth with these Canadian-inspired maple almond shortbread cookies. Local maple syrup sweetens these easy and buttery cookies while sliced almonds provide a delicious savoury crunch.
- 1 cup room temperature butter
- 1 1/2 cups all-purpose flour
- 1/2 cup icing sugar
- 2 tbsp Maple syrup
- 1/4 cup finely chopped almonds
- 1/8 cup slivered or sliced almonds for topping after cookies are rolled and cut
- 1/2 cup icing sugar or all-purpose flour for rolling
Pre heat oven to 350 F degrees
Toss the 1/8 cup of slivered or sliced almonds into a small strainer over your mixing bowl. Sprinkle the icing sugar over the almonds and mix until almonds are lightly coated, and sugar has fallen into the mixing bowl below. Set aside the sugar-coated almonds
Add butter, flour, maple syrup, and chopped almonds to icing sugar and mix until all ingredients are fully incorporated.
Cover with saran wrap or clean towel and place in refrigerator for 15 to 20 min.
Take the dough out and lightly dust the rolling surface with icing sugar or flour.
Roll dough out to about 2 mm thick and cut into desired shapes. Transfer to a baking sheet lined with a piece of parchment paper or silicon sheet.
Sprinkle sugared almonds on top of cut cookies and bake for 10 to 15 min or until golden brown.