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November 28th 2010
archived under: Baked Goods, Dessert, Grain Free, Meatless, Recipes

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.

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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.

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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?





MMilicevic (1 comments)

How many net carbs are there? Looks so yummy!




Celine (1 comments)

Humm I absolutely adore shortbread (reminds me of growing up in Scotland!). However I can’t eat butter ; do you think any alternative would work? I’m afraid not as butter is THE main ingredient for shortbread but i’m asking just in case!
Many thanks!




Emily Chapelle (231 comments)

I would try coconut oil just to see… or ghee, if you can have it. What’s the worst thing that could happen? Some wasted ingredients… but not the end of the world!




donna (1 comments)

Made this with 1/2 & 1/2 almond flour and coconut flour with a pinch of cinnamon and coconut sugar. Very tasty with a wonderful texture.




Mindy (1 comments)

I wonder how it turn out if I added a few chia seeds,
Flax seeds. I really want more protien. Egg whites or my choc
Protien powder?




Amanda (1 comments)

These are fantastic! We just started GAPS this week. Hubby & I are doing Intro, but my daughter is doing full GAPS. What a delicious treat! We topped it w/ a little dollop of homemade strawberry jam from Carrie’s blog, DeliciouslyOrganic.net




jen (1 comments)

thank you for sharing this lovely recipe! i just made them this morning. i used my shortbread mold and the cookie did not stick at all. i found that with just a little bit of orange rind icing drizzled over them put them right over the top. yumyum! i’m going to make them again with lavender, then with lemon rind…maybe dipped in chocolate…thank you again!




Rhonda (1 comments)

Tried it last night. Wow! Easy and it was so delicious it was addicting. Only had 1 cup of almond flour on hand, so mixed with 1 cup of sorghum flour. Worked great. Thanks so much for the recipe!
Rhonda recently posted… Immortal U may not be so SciFi after all?




Lori (1 comments)

Could this be made dairy free?




Mary (2 comments)

Emily, is there a substitute for coconut oil? I don’t have any but I am seriously wanting to try this recipe. I’ve cut out refined sugars and flours, but my cookie craving is still going strong. :)
Mary recently posted… 3 months!




Amanda (2 comments)

Have you tried freezing these before? I’m wondering how well they do. Thanks so much for all your lovely recipes!




Melanie Christner (1 comments)

This shortbread turned out fabulous…thanks for the recipe!




Tamara (1 comments)

I made this last night and added a Tablespoon of cinnamon. Amazing how just the fats and honey hold it all together so well! The batter was nummy. I was licking the spoon big time! I baked mine in a small rectangular pan. Came out in very nice squares that I had a few of with an asian pear for breakfast. Yum! And made the house smell GREAT. As usual though, I was chilling while it was baking and totally overcooked it – so pretty dark shortbread. But still really good – and EASY – and few ingredients. THANKS!




Helena Denley (1 comments)

I tried it today – very delicious.
I’m wondering though if I used a bit too much butter – the biscuit is still quite soft in the centre – how long did you leave it to cool for?
Helena Denley recently posted… Berry- Chocolate and Kefir Protein Smoothie




Zibi (3 comments)

These are exactly what I was looking for!
Thanks for sharing the recipe from your cookbook, maybe I’ll add to my wish list for this Christmas :)
Zibi recently posted… Slow Cooker Thai Cashew Chicken




Helena Denley (1 comments)

Is almond flour different to almond meal?
I have almond meal in the cupboard and would love to try this.
Helena Denley recently posted… Berry- Chocolate and Kefir Protein Smoothie




Joyful Abode (953 comments)

you can use almond meal!




Melissa (23 comments)

I Need some ALMOND FLOUR!!
Must…. Make… Shortbread!!




Deo (1 comments)

Must try with a tsp of minced rosemary and a pinch of salt. Trust me.




Jennifer (1 comments)

How big of a pie dish? 9″ diameter, or smaller?

I’ve been dreaming of a GF/paleo/primal version of shortbread for years. Thank you :)




Joyful Abode (953 comments)

Yup standard 9″. :)
You’re welcome!




Amber (87 comments)

UGH! I wish my hubby wasnt allergic to almonds! :( This looks fab and is something his mom could actually eat. :(




Sarah (1 comments)

I tried it with coconut flour. Crumbly, but awesome.




Looks amazing! I mean, who doesn’t love something that requires almost a whole stick of butter?!!?
AndreAnna (Life As A Plate) recently posted… Sunday Morning Grain-Free Crepes




etejoie (9 comments)

I love shortbread, butter and salt so yum. I need to try this. soon. maybe after I recover from thanksgiving and pumpkin pie.




Farhaana (1 comments)

Can I add a custard filling to it, or would it make the shortbread soggy?




Lynn (75 comments)

Uh oh. Yummy!




moonablaze (9 comments)

thankyouthankyouthankyou!!!! this looks awesome!






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