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Almond Flour Shortbread

Buttery Almond Flour Shortbread for Irresistible Snacking

These Almond Flour Shortbread cookies combine a rich, melt-in-your-mouth texture with a nutty flavor, perfect for gluten-free snacking.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 10 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups Almond Flour Gluten-free base that gives a nutty flavor.
  • 1/2 cup Unsalted Butter, softened Essential for rich moisture.
  • 1/3 cup Powdered Sugar Contributes to the melt-in-your-mouth texture.
  • 1/4 tsp Salt Enhances flavors, can be adjusted.
  • 1 tsp Vanilla Extract Adds aromatic depth.

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin
  • Cookie Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine 1/2 cup of softened unsalted butter and 1/3 cup of powdered sugar. Mix until smooth and creamy, about 2 minutes.
  3. Add 1 teaspoon of vanilla extract and stir until well incorporated.
  4. Fold in 2 cups of almond flour and 1/4 teaspoon of salt until no dry spots remain.
  5. Form the dough into a ball, flatten into a thick disk, wrap in plastic, and chill in the refrigerator for 10 minutes.
  6. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
  7. Cut the dough into desired shapes and transfer to the prepared baking sheet.
  8. Bake for 12 to 15 minutes or until edges are lightly golden.
  9. Cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 140kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 4gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Ensure butter is softened for easy mixing. Chill the dough to maintain shape during baking.

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