Home » Gluten-Free Recipes » Grain-Free (and Low-Carb) Almond Shortbread Cookies

Grain-Free (and Low-Carb) Almond Shortbread Cookies

These cookies turned out great. The texture is different from traditional shortbread, but if you bake them until they’re golden brown, they have a similar crunch. The dough is very crumbly to work with, so you really do need to chill the dough for a good amount of time. The cookies are very crumbly, so eat them over a plate with a nice cup of tea!

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The original recipe was for a lemon shortbread, and can be found here.

Ingredients

6 Tablespoons of melted butter
2 cups of almond flour
1/3 cup of granulated sweetener (I used Splenda)
1 tsp almond extract
0.5 tsp vanilla extract

How to make them:

1. Mix your almond flour and sweetener in one bowl and melted butter and extracts in another bowl.
2. Add the dry ingredients to the butter mixture and mix until combined.
3. Lay out a large sheet of plastic wrap (Saran Wrap or Cling Wrap) on your work surface, and carefully transfer your mixture onto it. Your “dough” will be very crumbly. This is normal.
4. Using the plastic wrap, roll your dough into a long cylinder, with the diameter you’d like for your cookies. Wrap it fully.
5. Chill your dough in the fridge for at least two hours, until firm. If they are not firm, they will crumble as you try to cut them.
6. Line a cookie sheet with parchment paper (or bake right on an ungreased cookie sheet), and preheat your oven to 350 degrees Fahrenheit (I have a gas oven so I bake a bit higher at 360 degrees).
7. Remove your dough from the fridge, and cut into the thickness that you want your cookies. I cut mine to a thickness of about 0.5 an inch, which yielded 16 cookies. Lay onto prepared cookie sheet. They don’t really expand, so they can be spaced close together if you need to.
8. Pop them into the oven and bake for 15-18 minutes, or until you achieve a golden brown colour. Mine didn’t get too golden on top, but when the bottom half did, I took them out because I didn’t want the nut flour to burn.
9. Take them out of the oven and let cool completely on the cookie sheet before handling.
10. Eat over a plate, as they are delicious, but crumbly!

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12 thoughts on “Grain-Free (and Low-Carb) Almond Shortbread Cookies

  1. Mine were super crumbly and I ended up with cookie crumbles rather than whole cookies 😦 Maybe I added too much flour? It’s possible that it was a little more than 2 cups. I am an impatient baker, so I am not a careful measurer.

    • Hmm.. I wonder. Yeah, I wonder if your almond flour/butter ratio was off then. Maybe try more butter next time? Did you roll into a tight saran wrap cylinder and chill for at least two hours? I found that I had to really pack it into a tight cylinder.

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