Almond Shortbread cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
- 6 cups fine almond flour
- 2/3 cup allulose, erithrol, or similar granular sweetener
- 2 sticks softened butter
- 2 tbsp honey
- 1 tsp fine sea salt
- 1 tsp vanilla
- ½ tsp cardamom
- ½ tsp nutmeg
- Zest of one orange
- 1 package of white chocolate chips
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Directions: |
Directions:Directions:
- Cream butter and sweeteners along with orange zest and vanilla.
- Mix dry ingredients well (almond flour can be dense)
- Add dry mix to wet mix ½ cup at a time until all dry and wet mixes are combined
- Use an ice cream scoop to create half globes on a non-stick baking sheet or on parchment paper
- flatten with a round glass having a flat bottom in order to create a well in the cookie about ¼ inch deep.
- Bake at 350 degrees for 12-15 mins, until ridges are golden brown
- Remove from oven to cool on the counter
- Melt the white chocolate in the microwave (no more than 60-100 seconds in 20 second intervals) or over a double boiler until soft and liquidy
- Using a piping bag or spoon, fill the wells in the cookies with the white chocolate. - Allow to cool on the baking sheet for 20-30 minutes before moving to a cookie rack for further cooling.
- Place in the refrigerator to fully set the chocolate after cooled to room temperature.
Notes:
1. Almond flour cookies are quite dense. They are great as a pair with ice cream or team. But consider them more like scones than oatmeal cookies.
2. The cookies are very very brittle until they’ve cooled. If you attempt to move them they will crumble to bits. The pool of firm chocolate on top will give them more structure.
3. There’s a fine line between golden brown and burnt with almond flour. You can walk away for the first 8 minutes of the bake time, but keep an eye on the cookies for the rest of it. You will want to take them out when they get a nice golden brown.
4. These cookies won’t spread in the oven. The shape they go in is the shape they come out. Be sure to press on the dough to the indicated depth of the indentation.
Substitute!!!
Try ginger instead of cardamom…maple syrup and finely ground coconut instead of honey and orange…use rum or bourbon instead of vanilla.
There’s really not much you can’t do with these cookies to suit your own tastes.
Also, using granular sweeteners other than sugar makes these relatively diabetic friendly (per serving there’s only a little honey and the white chocolate to set off glycemic response) and if you decide to use coconut oil instead of butter, they’re totally vegan.
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Number Of
Servings: |
Number Of
Servings:16 - 24 Servings |
Preparation
Time: |
Preparation
Time:Preparation Time: 15 Minutes Bake Time: 30 Minutes Finishing Time: 5 Minutes |
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