Almond Cardamom Shortbread (Melt‑in‑Your‑Mouth & Unique!)

Thank you so much for stopping by—I’m absolutely thrilled to share this Almond Cardamom Shortbread recipe with you! This melt‑in‑your‑mouth treat is infused with warming cardamom and nutty almond flavor. I promise, it’s as simple as it is irresistible. Don’t forget to subscribe for more delicious surprises delivered right to your inbox!

Overview of Recipe Content

What is Almond Cardamom Shortbread?

This buttery, gluten‑free twist on classic shortbread is ideal for cozy afternoons with tea or as a unique dessert for holiday gatherings.

Why You’ll Love It

• 3‑ingredient simplicity + pantry staples
• Naturally sweetened and made with almond flour
• Unique, fragrant, and elegant
• Gluten‑free friendly (use coconut oil for dairy‑free)

Flavor Profile

Delicate almond richness meets the floral warmth of cardamom, rounded out with a mellow sweetness from maple or honey. Pure bliss!

Ingredient List

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• 1 cup almond flour
• ½ cup butter (softened) or coconut oil (for dairy‑free)
• ¼ cup maple syrup or honey
• ½ tsp ground cardamom
• ½ tsp vanilla extract
• Pinch of salt
• Optional: chopped pistachios or almonds for topping

Tools Needed

• Mixing bowl & spatula
• 8‑inch square pan or round tart pan
• Parchment paper
• Knife or pastry cutter

Substitutions & Additions

• Swap maple syrup for honey (adds floral honey notes)
• Use coconut oil for a vegan/dairy‑free version
• Add a sprinkle of sea salt on top for contrast
• Stir in a pinch of cinnamon or orange zest for variation

How to Make Almond Cardamom Shortbread

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1. Preheat & Prep
   Preheat your oven to 350 °F (175 °C). Line your pan with parchment.
2. Mix the Base
   In your bowl, combine almond flour, softened butter or coconut oil, maple syrup or honey, cardamom, vanilla, and salt. Mix until a soft dough forms (yes, it’s that easy!).
3. Press into Pan
   Transfer the dough into the prepared pan and press evenly. Scatter chopped pistachios or almonds on top, gently pressing them in.
4. Bake to Golden Perfection
   Bake for 18–20 minutes, until the edges are light golden. You’ll smell that heavenly aroma.
5. Cool & Slice
   Allow to cool completely in the pan—this helps the squares hold firm. Then cut into bars, diamonds, or circles with a cookie cutter. Enjoy!

What to Serve with Almond Cardamom Shortbread

• A fresh pot of chai tea or black tea with a splash of milk
• A scoop of vanilla ice cream or whipped cream
• Fresh berries or citrus slices for a colorful contrast
• A lovely afternoon or holiday cookie plate

Tips for Making It Perfect

• Measure almond flour by spoon‑and‑level – no dense clumps!
• Don’t overbake; golden edges are just right.
• Bake on the middle rack for even baking.
• Make ahead: press into tin, wrap airtight, refrigerate up to 2 days before baking.
• For crisp edges, cut while still warm and let finish cooling on the pan.

Storage Instructions

• Room temperature: In an airtight container, 3–4 days.
• Refrigerator: Up to 1 week (bring to room temp before serving).
• Freezer: Wrapped in foil or double bagged, up to 3 months. Thaw before serving.

General Information

Cardamom is often called the “queen of spices,” known for its warm, citrusy, floral flavor—it pairs beautifully with nuts and buttery sweets. Almond flour adds healthy fats and protein, making these shortbread bars not just delightful but wholesome. It’s a lovely seasonal treat for colder months or festive occasions.

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Frequently Asked Questions

1. Can I use regular flour instead of almond flour?
You can, but texture and flavor will change. For 1 cup almond flour, substitute ¾ cup all‑purpose flour + ¼ cup ground almonds, and add an extra 2–3 tbsp butter to adjust dryness.

2. Is honey ok instead of maple syrup?
Yes! Honey gives a lovely floral note. Use liquid honey to help with binding. If too thick, add 1 tsp milk or water.

3. How do I get clean edges when cutting?
Use a sharp knife and press firmly. Cut while still slightly warm, then allow to finish cooling.

4. Can I double the recipe?
Absolutely! Just double everything and bake in a 9×13″ pan, adding 2–4 minutes to baking time.

5. How can I make these festive?
Top with colored sugar, drizzle with white chocolate, or press a few edible flowers or dried rose petals on top before baking.

Conclusion

This Almond Cardamom Shortbread is genuinely magical—simple to prepare yet sophisticated in flavor. If you love these, be sure to try my Festive Cranberry Bliss Bars, Lemon Poppyseed Scones, or Chocolate Almond Biscotti. Thanks a million for baking along—can’t wait to hear how yours turn out!

Interactive Elements

I’d love to hear from you! Please leave a review below and share a photo on Pinterest or Instagram—tag me at @poulefrecipe. Your photos bring so much joy to my kitchen!

Nutritional Information

Enjoying one shortbread (makes 12 pieces):

Calories	Fat	Saturated Fat	Carbs	Fiber	Sugar	Protein
~180	15 g	7 g	7 g	2 g	4 g	4 g

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