recipe, sweet, winter

Vanilla Cardamom Shortbread

Shortbread is a classic. For many, it’s a favourite! And although delicious, it often gets overlooked during holiday parties and is often the only lonely cookie left on the plate. But I’m here to change that. You’re welcome, shortbread.

We’ve revamped this buttery and crumbly treat by adding extra vanilla extract and a sprinkle of cardamom. What a distinctive and tasty treat!

This recipe is dead easy and made entirely in the food processor. The results would make fabulous last-minute gifts for neighbours or work colleagues! See if you can identify the secret to the wonderful texture of this shortbread: ground almonds!

Vanilla Cardamom Shortbread


– 1/4 cup almonds
– 1/2 cup icing sugar
– 1/2 cup corn starch
– 1 cup all-purpose flour
– 1/2 tsp salt
– 3/4 cup unsalted butter, room temperature
– 1 tsp vanilla extract
– 1/2 tsp ground cardamom
– sprinkles to decorate, if desired


1. Preheat oven to 300F. Line an 8×8-inch square pan with parchment paper and set aside
2. In a food processor grind the almonds until they’re finely textured (about 1 minute; be careful not to over mix, as it might become nut butter!). Add the icing sugar and corn starch, and pulse a couple times. Add the salt and flour and pulse again.
3. Add the butter and process just until combined. The batter will be quite crumbly but when pressed between your fingers it will hold its shape. Add the vanilla extract and ground cardamom, fold just until combined.
4. Press the batter into the prepared pan and sprinkle with decorations if desired. Bake for 40-45 minutes or until the top becomes golden brown.
5. Remove from oven immediately and slice. Allow to cool completely before serving.

Makes 16 small or 10 large shortbread cookie squares.
Store in a sealed container

Note: this recipe does double nicely; however, it’s harder to do in a food processor. I recommend moving to a large bowl once the almonds are ground.

Recipe adapted from Within The Kitchen