Almond shortbread cookies

By Wendy Andresen | Feb 05, 2021
Photo by: Wendy Andresen

Everyone wants a sweet treat now and then, and these shortbread cookies taste very rich and decadent but have some redeeming nutritional value. Both almond flour and avocado oil have substantial health benefits and are high in “healthy” fats.

Avocado oil is also rich in antioxidants and promotes skin health. Lutein, a powerful antioxidant found in avocado oil, is believed to help keep our eyes young by preventing age-related diseases like cataracts.

Avocado oil is also thought to lessen the effects of free radicals (I think I dated some of these in college), which can cause illness and aging. But we all know what matters most is that cookies taste really great, and these surely do. I had a hard time leaving them alone.


1 1/4 cups superfine almond flour

1 cup unbleached flour

1/2 cup organic sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. cardamom

2/3 cup avocado oil

1 Tbsp. water

1 tsp. almond extract

1 tsp. vanilla extract

Dark chocolate almonds or plain whole almonds


1. In a large bowl, whisk together the almond flour, unbleached flour, sugar, baking powder, baking soda, cinnamon and cardamom.

2. In a measuring cup or small bowl, whisk together the oil, water, almond extract, and vanilla extract. Add these liquids to the dry ingredients and mix thoroughly with a silicone spatula. The mixture will be crumbly.

3. Line a sheet pan with parchment. Use a small cookie scoop or tablespoon to compress the dough into firm balls, flattening them slightly when you space them out on the parchment. I ended up with 28 cookies.

4. Press an almond on top of each cookie. You might need to use your other hand to squeeze the cookies to keep them from crumbling while you press in the almonds.

5. Bake at 350 degrees for 20 to 22 minutes until very lightly browned. Cool thoroughly on the parchment before storing.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at

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