Gingerbread Almond Latte Shortbread

Kevin T.

Nothing says holiday quite like gingerbread. These Gingerbread Almond Latte Shortbread cookies are a lightly spiced variation. The recipe incorporates almond flour and espresso powder for a unique flavor twist and perfect crunch. They're drizzled with white chocolate and sprinkled with toasted almonds for the finishing touch. These cookies took 2nd place in our 2015 Holiday Cookie Contest. Thanks to Kevin T. for sharing his recipe with us!
30 min Prep Time
10 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Servings: 2 dozen cookies

Servings: 2 dozen cookies


  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 1/2 cups all-purpose flour, sifted
  • 1 cup almond flour, sifted
  • 1 tablespoon espresso powder
  • 2 teaspoons ginger
  • 1/2 teaspoon salt
  • 1/3 cup sliced almonds
  • 1 cup white chocolate chips


Step 1

Preheat oven to 350°F.

Step 2

In large mixer with paddle attachment, blend room temperature butter, then slowly add sugar and beat mixture until light and fluffy.

Step 3

In separate large bowl, whisk all-purpose flour and almond flour together. Mix in espresso, ginger and salt into flour mixture. Slowly add dry ingredients to butter mixture until it comes together and forms loose dough ball mixture.

Step 4

Wrap dough in plastic wrap and chill for at least 30 minutes.

Step 5

Roll out chilled dough on floured surface until 3/8-inch thick. Cut out cookies in desired shapes. Place cookies on parchment-lined cookie sheet and bake 10-12 minutes or until just lightly browned around the edges. Cool on pan for 1 minute before transferring to cooling rack for 30 minutes before decorating.

Step 6

In small skillet, toast almonds over medium heat until lightly browned. Set aside to cool.

Step 7

In microwave-safe bowl, heat white chocolate for 30 seconds. Stir chocolate and heat for another 10 seconds or more if needed, until melted. Drizzle chocolate over cooled cookies, then sprinkle with toasted almonds while chocolate is still wet. Allow chocolate to set completely before serving.