Wholegrain Almond Shortbread Cookies

Wonderful wholegrain biscuit/cookie for anytime. Makes a great gift item (the Miller’s Table makes them and packages them up as a great gift treat!)


1 cup blanched whole almonds, toasted
3/4 cup MG Whole Wheat or Heritage Wheat Flour
1/2 cup MG Sifted Flour (our 'all-purpose')+ more for work surface
1/3 cup packed light-brown sugar (see our recipe to make your own )
1/2 tsp coarse salt
1/4 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter - cold and cut into pieces
2 tbsp ice water, plus more if needed


  1. Pulse the almonds in a food processor until coarsely ground. Add flours, sugar, salt, cinnamon and pulse to combine. *you can try using almond flour instead of whole almonds – dough will be finer and not as coarse. Try other MG flours to add alternative, wonderful flavors.
  2. Add butter and pulse till mixture is like coarse meal. With machine running pour in enough water till dough just starts to come together. *you can always mix by hand or with a hand mixer and not a food processor.
  3. Shape dough into a ball and wrap in plastic. Refrigerate till cold and slightly firm – no longer than 30 minutes. 
  4. Preheat oven to 350 degrees. Roll dough on a lightly floured surface to an 11″ round about 1/4″ thick. Cut into 3″ circles. Gather dough scraps, re-roll and re-cut remaining dough. 
  5. Space about 1 1/2 ” apart on parchment paper on baking tray – dough does not spread much keeping the shape and size fairly uniform.
  6. Bake till edges are golden brown – about 30 minutes. Let cool on wire rack. Can be stored in an air-tight container at room temps for up to 5 days.
  7. Gift wrapped and tagged the cookies make an extra special gift!


Course: Breakfast, Dessert, Snack


Adapted from https://www.marthastewart.com 11.18.19

Gift wrapped!