Gluten-Free Almond Flour Shortbread Cookies
Okay, folks, gather 'round! Today, we're diving into a special recipe that's close to my heart – Gluten-Free Almond Flour Shortbread Cookies. Now, I know what you might be thinking: gluten-free and delicious shortbread? Is that even possible? Oh, my friends, it is not only possible, it's downright magical.
I remember the first time I tried to make shortbread after being diagnosed with Celiac. The results were...well, let's just say they weren't fit for a king, or even my usually very forgiving dog, Barkley. They were crumbly, dry, and tasted suspiciously like something you'd find in a sandbox. It was a disheartening experience. But I'm stubborn as a mule, and I refused to give up. So, I experimented. I tweaked. I cried (a little). And finally, after countless attempts, I landed on this recipe. It's simple, it's foolproof (well, almost), and most importantly, it produces the most buttery, melt-in-your-mouth, gluten-free shortbread cookies you've ever tasted. Trust me, even non-gluten-free eaters will be begging for more!
So, are you ready to embark on this delicious adventure with me? Let's get baking!
Gluten-Free Almond Flour Shortbread Cookies: A Taste of Heaven
These cookies are perfect for:
- Holiday gatherings (they're adorable with a sprinkle of festive sugar!)
- Afternoon tea (imagine these with a cuppa Earl Grey!)
- Just because you deserve a little treat (and let's be honest, we all do!)
Ingredients
- 1 cup (115g) blanched almond flour (make sure it's finely ground! A bag of Bob's Red Mill almond flour is a great choice, they grind it super fine)
- 1/2 cup (113g) unsalted butter, softened (very important! Let it sit at room temperature for at least an hour)
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon almond extract (adds a subtle nutty flavor – feel free to swap for vanilla extract if you prefer!)
- 1/4 teaspoon salt
- Optional: sanding sugar or sprinkles, for decorating
Substitutions & Notes
- Butter: If you're dairy-free, you can use a vegan butter stick, but be sure it's one designed for baking, like Miyoko's Kitchen Cultured Vegan Butter. It'll give you the best results.
- Almond Extract: Vanilla extract works perfectly fine as a substitute here. You can also experiment with other extracts like lemon or orange for a different flavor profile.
- Sugar: While I haven't tested it, you could try substituting the granulated sugar with a powdered sugar alternative for an even more delicate texture. Let me know if you try it out!
Instructions
- Preheat & Prep: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This is crucial for preventing sticking and ensuring the cookies bake evenly. I personally love using pre-cut parchment sheets – they save SO much time and hassle!
- Cream the Butter & Sugar: In a medium bowl (or using your trusty stand mixer – you know I love mine!), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush this step! A well-creamed mixture is key to achieving that tender shortbread texture.
- Add the Flavor-Makers: Beat in the almond extract (or vanilla!) and salt.
- Incorporate the Almond Flour: Gradually add the almond flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop gluten (which we don't want!) and result in tough cookies. The dough will be a little crumbly, and that's okay!
- Form the Dough: Turn the dough out onto a lightly floured (use almond flour!) surface. Gently knead it a few times until it comes together into a cohesive ball. If the dough is too sticky, wrap it in plastic wrap and chill it in the refrigerator for 15-20 minutes. This will make it easier to handle.
- Roll & Cut: Roll the dough out to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes. If the dough is sticking to the rolling pin, try lightly flouring both the rolling pin and the dough with almond flour. Re-roll any scraps and cut out more cookies.
- Bake: Carefully transfer the cookies to the prepared baking sheet. If desired, sprinkle with sanding sugar or sprinkles before baking.
- Baking Time: Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as almond flour cookies can brown quickly.
- Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking while they're still warm and delicate.
Tips & Tricks for Gluten-Free Shortbread Success
- Soft Butter is Key: This cannot be stressed enough. The butter needs to be truly softened for the creaming process to work effectively.
- Don't Overmix: Overmixing almond flour dough can lead to a tough, dense cookie. Mix until just combined.
- Chilling is Your Friend: If the dough is too sticky, chilling it will make it much easier to handle.
- Baking Sheet Matters: Use a light-colored baking sheet to prevent the cookies from browning too quickly on the bottom.
- Experiment with Flavors: Get creative with extracts! Try adding lemon zest, orange zest, or even a pinch of cardamom to the dough for a unique twist. You can top it with a silicone Chocolate Mold for an extra detail.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month.
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Gluten-Free Almond Flour Shortbread Cookies
Prep Time:
15 minutes
Cook Time:
12-15 minutes
Yields:
About 2 dozen cookies
Ingredients:
- 1 cup (115g) blanched almond flour
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- Optional: sanding sugar or sprinkles
Instructions:
- Preheat oven to 325°F (160°C) and line baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy.
- Beat in almond extract and salt.
- Gradually add almond flour until just combined.
- Knead dough into a ball. Chill if too sticky.
- Roll out dough to 1/4 inch thickness and cut out shapes.
- Transfer to baking sheet and sprinkle with sugar (optional).
- Bake for 12-15 minutes, until lightly golden.
- Cool completely on wire rack.
1 Comments
I was considering trying this till I read your comment that overmixing would develop gluten. THAT IS IMPOSSIBLE. Overmixing almond flour cookies cannot develop gluten because almond flour is naturally gluten-free, meaning it does not contain the proteins needed to form gluten, so you don't need to worry about overmixing when baking with it; in fact, overmixing is often a concern with wheat flour due to its gluten content, but not with almond flour.
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