Scandinavian-style Cardamom Shortbread recipe with a subtle, fragrant spice and a delicate buttery crumb.

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Scandinavian-style Cardamom Shortbread recipe with a subtle, fragrant spice and a delicate buttery crumb.

Ingredients (about 24 cookies)

1 cup (225 g) unsalted butter, softened

½ cup (100 g) granulated sugar

1 tsp pure vanilla extract

1½ cups (190 g) all-purpose flour

½ cup (60 g) finely ground almonds or hazelnuts (optional but traditional)

1 tsp freshly ground cardamom (use green cardamom pods for best flavor)

¼ tsp fine sea salt

2 Tbsp turbinado or sanding sugar (for topping, optional)

Method

Prepare Dough

Beat butter and granulated sugar until light and creamy.

Mix in vanilla.

In a separate bowl, whisk flour, ground nuts, cardamom, and salt.

Add dry ingredients to the butter mixture; stir until a soft dough forms.

Chill

Shape into a disk, wrap in plastic, and refrigerate for 30–45 minutes to firm up.

Shape & Cut

Preheat oven to 170 °C / 340 °F.

Roll dough ¼-inch (6 mm) thick on a lightly floured surface.

Cut into rounds, bars, or traditional diamond shapes.

Transfer to a parchment-lined baking sheet and sprinkle with turbinado sugar if desired.

Bake

Bake for 12–15 minutes, until edges are just beginning to turn golden.

Cool on the sheet for 5 minutes, then transfer to a rack.

💡 Tips

Fresh Cardamom: Grind pods yourself for a vibrant citrus-floral flavor.

Nut Variation: Almonds give a softer crumb, hazelnuts add a toasty note.

Storage: Keeps well in an airtight tin for up to a week; flavor deepens over time.