Serves 18
40 min
Gluten-Free Almond Shortbread
Recipe GLPRfe4d7712318461
A tender, buttery gluten-free shortbread made with almond flour and coconut flour, enriched with warm spices like cinnamon and ginger. These cookies have a delicate crumb and subtle coffee and molasses notes. Perfect for pairing with coffee or enjoying as an elegant dessert.
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Ingredients
1 cup grass-fed unsalted butter, softened
1/2 cup coconut sugar
1 3/4 cups almond flour
1/4 cup coconut flour
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
2 teaspoons unsulphured molasses
1/2 teaspoon vanilla extract
pinch Pinch of celtic sea salt
Directions
Preheat your oven to 350°F.
In a stand mixer or with a hand mixer, cream the softened butter on medium speed for 3 to 5 minutes until light and fluffy, scraping down the sides as needed.
While the butter is being creamed, whisk together the almond flour, coconut flour, cinnamon, ground ginger, molasses, vanilla extract, and sea salt in a separate mixing bowl until evenly combined.
Slowly add the dry flour mixture to the creamed butter with the mixer running on medium speed, stirring until the ingredients are fully incorporated and the dough comes together.
Press the shortbread batter firmly and evenly into a 9 by 9 inch baking pan.
Bake for 25 to 30 minutes, or until the shortbread is firm to the touch and the edges are lightly golden brown.
Remove the pan from the oven and allow the shortbread to cool completely to room temperature before cutting.
Once fully cooled, cut the shortbread into 18 equal squares and serve.
