Gluten-Free Almond Flour Shortbread Cookies
User Reviews
4.7
Gluten-Free Almond Flour Shortbread Cookies
Description
This recipe combines unsalted butter and powdered sugar beaten until creamy, then folded with almond flour and a pinch of salt to form a shortbread dough. The dough is chilled to firm it before rolling between parchment sheets to avoid sticking and to achieve uniform thickness. Cut into small rectangles, each cookie receives a glaze of egg white mixed with water, which slightly binds the sugar sprinkled on top and creates a thin, crisp surface after baking.
The cookies bake at 325°F until their edges just turn golden, producing a shortbread with a soft crumb and a mild nutty flavor from almond flour. The powdered sugar and butter provide a rich background with a subtle sweetness that complements the nuttiness well. The topping adds a slight crunch contrasting with the tender interior.
Once cooled, these cookies can be served with tea or coffee, making a fitting treat for those seeking gluten-free options with a classic shortbread profile. The recipe yields 24 cookies, making it suitable for sharing or gifting.
Ingredients
- 9 tablespoons butter at room temp (124g, unsalted
- 1/2 cup powdered sugar (60g)
- 1/2 teaspoon vanilla extract
- 3 cups almond flour (300g)
- salt pinch
- 1 egg white
- 1 tablespoon water
- 2 tablespoons cane sugar raw organic
Instructions
- Preheat your oven to 325°F.
- In a large bowl, beat the butter and sugar with an electric hand mixer until smooth and creamy. Add the vanilla and beat until well mixed.
- Stir in the flour and salt until well mixed. Form the dough into a square, wrap in plastic wrap, and chill 20-30 minutes.
- Once chilled, roll the shortbread between two layers of parchment paper (one on the bottom, one on top of the shortbread dough) until about 1/2 inch thick. You should have roughly a 10x8 inch square.
- Remove the top layer of parchment and cut the dough into 2x1.5 inch squares (you'll have 24). Gently transfer the parchment paper with the dough onto a cookie sheet.
- Whisk the egg white and water until well mixed and brush on top of each cookie. Sprinkle with granulated cane sugar.
- Bake until the edges are just golden brown, about 12-14 minutes (they set up a lot!). Cool completely on the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 1293 kcal
% Daily Value*
| Calories | 129.3kcal | 6% |
| Carbohydrates | 6.8g | 2% |
| Protein | 3.2g | 6% |
| Fat | 2.9g | 4% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 1.9g | 11% |
| Monounsaturated Fat | 5.6g | 28% |
| Cholesterol | 10.4mg | 3% |
| Sodium | 2.8mg | 0% |
| Potassium | 101.3mg | 2% |
| Fiber | 1.5g | 6% |
| Sugar | 4.3g | 9% |
| Vitamin A | 2.9IU | 0% |
| Vitamin C | -1mg | -1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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