Almond Flour Shortbread Cookkies

By MarieR

King Arthur Flour Recipe, March 2016
We’ve talked about almond flour before and the many ways you can use it in your baking (gluten-free or not), and these shortbread cookies are a perfect example. The almond flour not only helps to keep them light and tender; but its high fat content means we don’t have to use as much butter as we do in traditional shortbread. But don’t worry, even though there’s less butter, these cookies are still every bit as crunchy, flaky and delicious – just like a true shortbread should be.

Ingredients

• 1 cup almond flour
• 3 tablespoons softened butter
• 3 tablespoons confectioners’ sugar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extra

Details

Servings 15
Preparation time 10mins
Cooking time 20mins
Adapted from kingarthurflour.com

Preparation

Step 1

To start, you’ll want to preheat the oven to 350°F and line a baking sheet with parchment paper.

In a large bowl (or stand mixer), combine:
Mix all ingredients together until a cohesive dough forms.
Scoop 1″ balls of dough onto the prepared baking sheet. You could use a teaspoon cookie scoop or just roll them in your hands.
Arrange the balls of dough about 1 1/2″ to 2″ apart, then 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.