Description
A modified version of classic shortbread, this gluten free version is made with almond flour for a rich nutty flavor.
Ingredients
Scale
- 2 cups almond flour ( I used Bob’s Red Mill)
- ½ cup (8 Tbsp) butter, room temperature
- ⅓ cup granulated sugar
- ¼ tsp. Salt
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350F
- Add sugar, flour and salt into a medium sized mixing bowl and whisk with a fork to combine evenly
- Cut your butter into pea sized pieces with a knife or pastry cutter and add to the flour mixture. Add the vanilla. Use the back or a fork or an electric mixer with a paddle attachment to combine the mixture until a ball of dough starts to form.
- Use your hand to form the dough into a ball, wrap in plastic wrap and place in the fridge for 30 minutes.
- Once ready, dust a clean surface with flour and roll the dough into a ½ inch thick square. Cut the dough into approx 1 inch by 1 inch squares. (At this stage, I sprinkled some of the dough with lavender, some with rose petals and some with toasted coconut. Feel free to add in ingredients as you’d like or leave plain. You can also sprinkle them on top when you drizzle the chocolate on once baked.)
- Place on 2 parchment lined baking sheets, you may need to do more than one batch.
- Place in the oven to bake for 15-18 minutes, until edges become golden brown. The may seem a bit soft when you first remove the from the oven but they will harden up once cooled.
- While cookies cool, melt your chocolate and coconut oil together either in a double boiler or in the microwave placing it in for one minute at a time, removing to stir and repeating until all melted. This will ensure it doesn’t burn.
- Drizzle or dip your cookies in chocolate and place in the freezer for 10-15 minutes to set before packing up.
- Prep Time: 45 minutes
- Cook Time: 15-18 minutes
- Category: Baking, Desserts
- Method: Baked
- Cuisine: European