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Cardamom Almond Shortbread

Makes enough for 2 8-inch cake pans. *Vegatarian


  • 2 sticks unsalted butter at room temp
  • 1 cup confectioners sugar
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 cups whole wheat flour
  • 12-15 cardamom pods
  • slivered almonds


  • Preheat oven to 300 degrees and butter two 9-inch round cake pans, then line with parchment. With an electric mixer, cream butter and sugar; add vanilla and almond extracts. Add flour and mix until combined.
  • Crush cardamom pods and remove seeds; discard pod shells. Mix seeds and a handful of almonds into batter with a wooden spoon.
  • Separate dough into two bowls and press into parchment-lined 9-inch cake pans, pressing against the sides with a saran-wrapped measuring cup. Bake 35 minutes.
  • Let rest 3-4 minutes, then turn shortbread out onto a work surface and cut into triangles with a pizza cutter.