I know we have probably over eaten during these holidays, but if you are still craving cookies (I always am!), I have the perfect recipe for you! I made these Almond Shortbread Cookies for a friend who is gluten intolerant. I was actually going to make my Flourless Chocolate and Pear Cake (which is AMAZING!), but I did not have enough eggs! So I had to come up with a last minute alternative! These Almond Shortbread Cookies are very easy to make and they taste so good that there were none left by the end of the visit! I highly recommend you try them. I used vanilla extract to accentuate the shortbread feel of the cookie, but you could use almond extract instead, if you prefer. Enjoy!
Almond Shortbread Cookies
Almond Shortbread Cookies - buttery and delicious gluten free cookies!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15
Ingredients
- 55 gms – 4 tbsp unsalted butter at room temperature
- 115 gms – 1 cup almond meal
- 30 gms – a little less than 4 tbsp icing sugar
- ¾ tsp vanilla extract
- A pinch of salt
- Almonds for garnishing
Instructions
-
Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth. Add the vanilla extract.
-
Reduce the speed to low and add the salt and almond meal, mixing only until just incorporated.
-
Scoop the dough out and roll into 2 teaspoon-sized balls. Arrange the balls on a baking sheet lined with baking paper. Make sure to leave some space between the cookies. Use the palm of your hand to slightly flatten each ball. Press 1 almond into the top of each cookie.
-
Bake in a preheated oven at 175°C – 350°F on the middle rack for 13 to 15 minutes. The cookies should remain pale. Cool completely on the tray before removing.
-
Store in an airtight container at room temperature for up to 1 week.
Leave a Reply