These Lemon Almond Flour Shortbread Cookies are what spring dreams are made of — delicate, crumbly, buttery, and kissed with citrus zest. ✨ Whether you’re hosting a garden party, planning a bridal shower, or simply want a melt-in-your-mouth cookie with your afternoon tea, this recipe delivers elegance in every bite.
Made with finely ground almond flour, they’re naturally gluten-free and have a texture so light and crisp it practically dissolves on your tongue. The subtle almond aroma combined with bright lemon zest creates a refreshing contrast that keeps you reaching for just one more (and another…😉).
💛 Why You’ll Love These Cookies
- Naturally Gluten-Free – Perfect for celiac-friendly or wheat-free baking.
- No Fancy Equipment Needed – Slice-and-bake method = stress-free prep.
- Light & Buttery – Like classic shortbread, but even more tender.
- Make-Ahead Friendly – Dough can be chilled or frozen for later 🍪
- Elegant Flavor Pairing – Almond + lemon = understated sophistication 🌿🍋
🛒 Ingredients You’ll Need
🧈 For the Cookie Dough:
- 6 tbsp (85g) unsalted butter – Slightly softened, not melted. This provides the signature richness and “snap” of shortbread.
- ½ cup (100g) granulated sugar – White sugar keeps the flavor clean and lets the lemon shine.
- 2 tbsp lemon zest – Freshly grated from 2 medium lemons. Adds zing and citrusy fragrance 🍋
- ½ tsp fine sea salt – Enhances all other flavors and balances sweetness.
- ½ tsp almond extract – Just a hint adds complexity and warmth.
- 2½ cups (280g) finely ground almond flour or almond meal – Use a high-quality brand (like Bob’s Red Mill) for best texture.
👩🍳 How to Make Lemon Almond Flour Shortbread
Step 1: Cream the Butter & Sugar
Using a mixer, beat butter and sugar until smooth and creamy (2–3 minutes). Scrape down the bowl to ensure even mixing.
Step 2: Add Zest, Salt & Extract
Mix in lemon zest, salt, and almond extract until evenly combined.
Step 3: Add Almond Flour
In 3 batches, slowly mix in the almond flour. The dough will seem crumbly at first — keep going. It will come together into a soft, cohesive dough.
Step 4: Chill the Dough
Divide into 2 equal parts. Roll into logs ~1½ inches thick, wrap in plastic, and refrigerate at least 2 hours (or overnight) for sliceable texture.
Step 5: Slice & Bake
Preheat oven to 350°F (175°C). Slice dough into ¼-inch rounds. Place on parchment-lined sheets with 1-inch space between.
Step 6: Bake
Bake for 7–10 minutes, rotating trays halfway through. The cookies should stay pale with light golden bottoms.
Step 7: Cool & Store
Cool on the tray for 10 mins, then transfer to a rack. Store in an airtight container at room temp for up to 5 days, or freeze for up to 3 months.
💡 Tips for Perfect Shortbread Cookies
✅ Don’t skip chilling – Cold dough slices more cleanly and holds shape
✅ Use a sharp knife – Ensures clean cookie edges when slicing
✅ Watch closely – These cookies bake quickly; don’t let them brown too much!
✅ Add a lemon glaze – Mix powdered sugar + lemon juice for an optional drizzle
✅ Dress them up – Roll in sparkling sugar before baking or dip edges in melted white chocolate 🍫
🧊 Storage & Freezer Info
- Room Temperature: Store in an airtight container for up to 5 days
- Freezer-Friendly: Freeze baked cookies or dough logs for up to 3 months
- To Freeze Dough: Wrap tightly in plastic and store in a zip bag. Thaw slightly before slicing.
❓ FAQs About Almond Flour Shortbread
Q: Can I substitute coconut flour?
A: Not recommended — coconut flour absorbs much more moisture and would change the texture.
Q: What’s the difference between almond flour and almond meal?
A: Almond flour is finer and typically made from blanched almonds. Almond meal is coarser and may include skins. Either works here, but almond flour creates a smoother texture.
Q: Can I use lemon juice instead of zest?
A: Zest is best — it adds intense flavor without moisture. A few drops of juice won’t hurt, but don’t skip the zest.
Q: How can I make this dairy-free?
A: Try using vegan butter (like Earth Balance). Just be sure to keep it slightly firm before mixing.
✨ Final Thoughts
These Lemon Almond Flour Shortbread Cookies strike the perfect balance between refined and rustic. With their light, sandy texture and bright citrus aroma, they’re the kind of cookie you want to bring out for guests — or just treat yourself to on a quiet afternoon. 🍵
They’re also endlessly versatile. You can tweak the flavors (think orange zest or vanilla extract), shape them into hearts or rounds, dip in chocolate, or sandwich with lemon curd. The almond flour base adds a nutty richness that’s satisfying yet delicate — and naturally gluten-free, to boot.
And here’s the real magic: even though they look dainty and elegant, they’re ridiculously easy to make. No fancy ingredients. No complicated steps. Just simple, joyful baking. ✨
So, go ahead — bake a batch. Pour some tea. Share a few (or not 😉). These cookies are the definition of small, sweet moments that brighten your day. 💛🍋
Short version
Lemon Almond Flour Shortbread Cookies
Ingredients
- 6 tablespoons 85 grams unsalted butter softened slightly but still cool
- ½ cup 100 grams granulated sugar
- 2 tablespoons lemon zest from 2 medium lemons
- ½ teaspoon salt
- ½ teaspoon almond extract
- 2 ½ cups 280 grams Bob’s Red Mill Finely Ground Almond Meal/Flour
Instructions
- Using an electric mixer, cream together the butter and sugar on medium speed until the mixture is smooth, creamy, and fully combined. This should take about 2–3 minutes. Scrape down the sides of the mixing bowl with a spatula to make sure all of the butter and sugar are incorporated evenly.
- Add the fresh lemon zest to the bowl and mix on low speed until the zest is evenly distributed throughout the mixture, adding a subtle citrus aroma.
- Add the salt and almond extract and continue mixing on low speed just until incorporated. Pause to scrape down the sides of the bowl again to ensure a consistent texture.
- Add the almond flour in three separate additions, mixing on low speed after each addition. At first, the dough will look crumbly and dry — this is normal. Continue mixing gently and patiently on low speed. Eventually, the mixture will begin to clump together and form a cohesive dough. Once the dough starts to stick together and hold its shape (like in the visual example in the original recipe), stop the mixer.
- Divide the dough into two equal portions. Shape each portion into a ball using your hands, then roll each ball into a log approximately 1 ½ inches in diameter. Wrap each log tightly in plastic wrap. You can gently roll the log again after wrapping to smooth out the surface and even out the shape. Refrigerate the dough logs for at least 2 hours and up to 24 hours to firm them up.
- When you’re ready to bake, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Unwrap the chilled dough and use a sharp knife to slice the logs into ¼-inch thick cookies. Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each one to allow for minimal spreading.
- Bake for 7–10 minutes, until the edges and bottoms of the cookies are just barely golden. Keep a close eye on them near the end of baking to avoid over-baking — the cookies should remain pale and tender. If you’re baking both trays at the same time, be sure to rotate them from top to bottom and front to back halfway through baking for even browning.
- Once baked, allow the cookies to cool directly on the baking sheet for about 10 minutes. Then carefully transfer them to a wire rack to cool completely.
- Store fully cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, place in a freezer-safe container or zip-top bag and freeze for up to 3 months.
