Buttery Amaretto Shortbread Cookies with orange zest, almond liqueur, and toasted almonds. Rich, crumbly, and just a little fancy.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Let me tell you how this recipe happened—completely by accident. It was one of those gray, chilly evenings when you’re too tired to cook dinner but too restless to sit still. I was rummaging through the pantry, found a nearly empty bottle of amaretto (leftover from an ambitious tiramisu attempt months ago), and thought—what if I put this in cookies?
I didn’t expect much, honestly. But when I took that first batch out of the oven, something about the smell—almonds, citrus, butter—hit me right in the memory. It reminded me of my grandmother’s house at Christmas, where she always had a tin of buttery shortbread tucked away “just in case.” She didn’t use amaretto, but I swear she would’ve loved the twist.
Now, I make these Amaretto Shortbread Cookies every year. Sometimes even in July, when I miss that holiday coziness. They’re simple, kind of rustic, but they feel special. Like the kind of cookie you bake when you want to feel calm again, even if just for a few bites.
Why You’ll Love This Amaretto Shortbread Cookie Recipe?
So, what makes these Amaretto Shortbread Cookies stand out? Well, they’re that perfect blend of buttery and crisp, with a soft whisper of almond from the amaretto and just enough orange zest to brighten things up. They’re not flashy—no frosting, no filling, no drama. Just old-fashioned cookie comfort with a grown-up twist.
Plus, they’re versatile. They fit everywhere—from your grandma’s holiday table to your midnight snack stash. They go as well with a cup of coffee as they do with a glass of wine (don’t judge). And the dough? Practically foolproof. If you can stir and chill, you can make these.
Sometimes I think what makes them so special isn’t even the taste—it’s how they feel. They taste like slowing down. Like turning on some music, letting the kitchen fill up with the smell of butter melting into sugar, and remembering that good things can come from simple things.
Ingredient Notes:
Shortbread’s all about the basics—but every little choice here matters:
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Butter: Real, unsalted, room-temperature butter. It’s the foundation. No shortcuts, no substitutes. (Okay, maybe salted in a pinch. I won’t tell.)
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Confectioners’ Sugar: Gives that delicate, “melt-in-your-mouth” texture. Granulated sugar would make it too grainy.
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Amaretto Liqueur: The star of the show. It’s sweet, nutty, and has this warmth that tastes like the holidays. If you don’t have any, almond extract works—just go easy.
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Orange Zest: Don’t skip it. It lifts the whole flavor, cuts through the richness, and makes the cookies feel alive.
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Toasted Almonds: Optional but delicious. They add a little crunch and a rustic look, like something out of a European bakery window.
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Flour: Regular all-purpose is fine. Sift it so the dough stays light and crumbly.
How To Make Amaretto Shortbread Cookie?
Step 1: Make the dough.
Beat the butter, sugar, amaretto, orange zest, vanilla, and salt until smooth and creamy. You want it to feel soft and fluffy—like you could almost frost a cake with it. Then slowly mix in the flour until it just comes together. If you’re using almonds, fold them in with a spatula.
Step 2: Chill out.
Literally. Shape the dough into a log, wrap it up, and toss it in the freezer for about 40 minutes, then move it to the fridge for another 20. Yeah, it’s a bit of a process—but good shortbread is all about patience. Think of it as a built-in snack break.
Step 3: Bake to golden perfection.
Preheat your oven to 325°F (165°C). Roll the dough into small balls, flatten slightly, and line them up on your baking sheet. Bake for around 12 minutes—just until the edges turn pale gold. Don’t overdo it; they should look soft and delicate, not browned like sugar cookies.
Step 4: Cool and try not to eat them all immediately.
I fail this step every time. Let them sit on the baking sheet for 10 minutes, then move to a rack. They’ll firm up as they cool. One bite, though, and you’ll understand why restraint is hard.
Storage Options:
These Amaretto Shortbread Cookies keep beautifully in an airtight container for up to a week—though, honestly, mine rarely last that long. If you want to make them ahead, the dough freezes like a dream. Just slice, bake, and you’ve got instant homemade magic.
I’ve even gifted them in little tins with a sprig of rosemary tied on top—it’s my “oh, I totally planned this” move for holiday parties.
Variations and Substitutions:
I get it—sometimes you’re missing something, or you just want to play around. Here are a few ideas:
Want To Save This Recipe?
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Nut-Free: Skip the almonds and dust the tops with powdered sugar instead. It makes them look snowy and festive.
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Chocolate Drizzle: A little dark chocolate over the top never hurt anyone. It’s the classy move.
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Citrus Swap: Lemon zest instead of orange gives a brighter flavor, kind of like spring shortbread.
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Boozy Upgrade: No amaretto? Try Frangelico (hazelnut) or Grand Marnier (orange). It’s fun to experiment.
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Spice It Up: Add a pinch of cinnamon or nutmeg for a cozy, wintry touch.
What to Serve with Amaretto Shortbread Cookie?
You could eat these Amaretto Shortbread Cookies solo—they’re that good—but they pair beautifully with:
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Espresso or cappuccino. That bitter coffee bite against the sweet, buttery cookie? Perfection.
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Hot chocolate. Because why not double down on comfort?
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Vanilla ice cream. Crumble the cookies over a scoop—it’s like dessert inception.
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A glass of amaretto. If you’re going all in, go all in. It’s the grown-up move.
Frequently Asked Questions:
Can I make the dough ahead?
Yep! It’ll keep in the fridge for a few days or the freezer for a month. Perfect for when “future you” wants a cookie emergency fix.
I don’t have amaretto—what now?
Use almond extract, but just a few drops. It’s stronger than you think.
Can I double the recipe?
Oh, absolutely. You’ll want to. These disappear faster than the last cookie at a potluck.
Here’s the thing—I don’t think baking is just about the recipe. It’s about the feeling. The way a smell can change your mood or the sound of a spoon clinking against a mixing bowl makes the house feel alive again. These Amaretto Shortbread Cookies do that for me every time.
They’re not perfect. Some come out a little cracked, some a bit uneven. But they taste like real life—sweet, buttery, just a little messy. And maybe that’s why I love them so much.
So grab your mixing bowl, pour yourself a little amaretto (for the recipe, of course…), and make these cookies. Then take a bite, close your eyes, and let that buttery almond magic remind you that sometimes, the simplest things really are the best.
And if you accidentally eat six while “taste testing”? I promise—I won’t tell.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Amaretto Shortbread Cookie
Ingredients
- 1 cup unsalted butter softened
- 1 cup confectioners’ sugar
- 2 teaspoons grated orange zest
- 1 teaspoon amaretto liqueur
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour sifted
- ¾ cup sliced almonds lightly toasted (optional)
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the softened butter, confectioners’ sugar, orange zest, amaretto liqueur, vanilla extract, and salt. Using an electric mixer, beat the mixture on medium speed until smooth and creamy.
Incorporate the Flour:
- Gradually add the sifted flour to the butter mixture, mixing on low speed until a soft dough begins to form. Gently fold in the toasted almonds with a spatula, ensuring even distribution throughout the dough.
Chill the Dough:
- Shape the dough into a log and wrap it tightly in plastic wrap. Freeze for approximately 40 minutes, then transfer to the refrigerator for an additional 20 minutes to firm completely.
Preheat the Oven:
- Set the oven to 325°F (165°C). Prepare an ungreased baking sheet or line it with parchment paper.
Shape and Bake:
- Slice or roll the chilled dough into small balls, approximately 1 inch in diameter, and flatten each slightly with your fingers. Arrange the cookies on the baking sheet about 1 inch apart. Bake for 12 to 15 minutes, or until the edges turn lightly golden.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Once cooled, store in an airtight container or serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
