Shortbread is probably one of my favorite cookies. What can I say? Butter is awesome. And it is one of the specific things I’ve missed a bit since going grain-free. So when I came across this recipe, I had to try it out. It’s originally from Recipes for the Specific Carbohydrate Diet, a book I don’t have yet but which is on my wish list.
Almond Flour Shortbread Recipe
Preheat your oven to 350 degrees Fahrenheit and find a pie dish. You won’t need to oil or butter the pan.
In a saucepan, melt over low heat:
- 5 Tbsp butter (if you’re not using salted, add a pinch of salt)
- 1 Tbsp coconut oil
- 2.5 Tbsp honey
Then, pour it into a bowl with
- 2 cups almond flour
Mix everything together really well. Then press into the pie pan. Prick with a fork so that it will cook more evenly throughout.
Bake for 15 to 20 minutes, or until the edges start to brown.
Let it cool completely. I was tempted and tried it while it was still warm. It tasted great but fell apart. Once it cooled, it held together very nicely and let me get perfect slices.
The verdict? Absolutely delicious! We’ll definitely be making this again. A lot. The texture is really pleasant, and of course, who can go wrong with butter?