Who said gluten-free had to mean tasteless? Certainly not us! These almond flour shortbread cookies prove that you can indulge while respecting your dietary restrictions. Imagine: an incredibly melt-in-your-mouth cookie with a delicate almond flavor that crackles slightly when you bite into it. Perfect with a cup of tea, as a gift, or simply for a little sweet treat.
This recipe was born from a desire to rediscover the taste of the shortbread cookies of my childhood, but in a healthier version suitable for everyone. Almond flour provides a unique texture and a subtle flavor that pairs wonderfully with a hint of vanilla. And the best part? They're incredibly easy to make!
So, ready to get started making these gluten-free treats? Follow the guide, and in less than an hour, your kitchen will be filled with an irresistible aroma! Don't forget to share your creations on social media with the hashtag #PurlemaRecipes! You can also explore our other recipes and articles on Purlema Recipes and Purlema News for more inspiration.
Ingredients
Makes approximately 20 shortbread cookies:
- 200g of almond flour
- 80g of icing sugar
- 100g of unsalted butter, softened
- 1 whole egg
- 1 teaspoon of vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 180°C (gas mark 6) and line a baking tray with baking paper.
- In a bowl, mix the almond flour, icing sugar and salt.
- Add the softened butter, cut into pieces, and mix with your fingertips until you obtain a sandy texture.
- Incorporate the egg and vanilla extract, then mix until a smooth ball of dough forms.
- Lightly flour your work surface and roll out the dough to about 5 mm thick.
- Using cookie cutters, cut out the shortbread cookies and place them on the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the shortbread cookies are lightly golden brown around the edges.
- Let them cool completely on a wire rack before enjoying them.
Chef's Tips
- For even more indulgent shortbread, you can add chocolate chips or flaked almonds to the dough.
- If your dough is too sticky, feel free to add a little almond flour.
- For optimal preservation, store the shortbread cookies in an airtight container at room temperature.
Conservation
These almond flour shortbread cookies keep perfectly for 3 to 4 days in an airtight container, away from moisture. They will remain deliciously melt-in-your-mouth!
