This is a very easy recipe for shortbread cookies that are arguably even better than shortbread made with wheat flour. You can also "spice" them up by adding other types of extracts, chopped nuts, fruit, or chocolate.
This shortbread recipe also makes great thumbprint cookies! After rolling the dough into balls, instead of using a fork to flatten them use your thumb to press down and make an indentation in the centre of the dough ball, fill with 1/4 tsp jam before baking.
2 1/2 cups almond flour
1/2 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 tsp salt
Pre heat your oven to 350f / 175c. Line a baking tray with parchment paper or a baking mat and set aside.
Add all ingredients to a bowl and mix together until a dough forms.
Roll dough into 1 inch balls and place about 1 1/2 inches apart on your lined baking tray. Using a fork press the dough down and make a crosshatch pattern by rotating your fork 90° and pressing down a second time. Your unbaked cookies should be about 1/4 inch think.
Bake in your pre heated oven for 8-12 minutes, checking them every minute after the 8 minute mark. Remove from oven when the tops or bottoms just start to turn a light golden brown. Allow them to cool on your baking tray for a few minutes before carefully moving them to a wire cooling rack.
Makes about two dozen of the best shortbread cookies ever!
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