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Gluten-free Almond Flour Shortbread Cookies

If you’ve never baked gluten free, these cookies are a great treat to help you get your feet wet. The dough is easily stirred together by hand in just a couple of minutes, and guarantees a tender, crisp, buttery cookie.

Ingredients :

  • 3 3/8 ounces almond flour
  • 1 1/2 ounces softened butter
  • 3/4 ounce confectioners’ sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

Directions :

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Mix all of the ingredients in a small bowl until a cohesive dough forms.

Scoop 1″ balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here. Arrange the balls of dough about 1 1/2″ to 2″ apart.

Use a fork to flatten each cookie to about 1/4″ thick, making a crosshatch design.

Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.

Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.

TIPS FROM BAKERS

You can also bake these cookies on an ungreased cookie sheet. Just be sure to transfer the cookies to a rack about 2 to 3 minutes after they come out of the oven; they’ll still be warm and fairly fragile. If left to cool on the ungreased pan too long, they’ll stick.

For thumbprint cookies: Instead of creating a crosshatch design with a fork, use your thumb to press an indentation into the center of each ball of dough. Fill the hole with about 1/4 teaspoon jam. Note: too much jam will boil out during baking.

For Maple Pecan Shortbread Cookies: Add 1 teaspoon ground cinnamon, 2 teaspoons maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a log, chill, slice, and bake; or bake as directed above.

For Chocolate Pistachio Shortbread Cookies: Substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour; and add 1/8 teaspoon espresso powder. Stir in 1/4 cup finely chopped pistachios. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed above.

For Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and 1/4 cup dried cranberries to the dough. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed above.

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