Who said gluten-free treats had to be complicated or bland? Forget those preconceived notions, because today I'm sharing a recipe for almond flour shortbread that will melt in your mouth. Imagine: delicately flavored cookies with a crumbly, melt-in-your-mouth texture and a subtle almond flavor that tantalizes the taste buds. All this, without a trace of gluten!
These shortbread cookies are perfect to enjoy with a comforting cup of tea, as a delicious gift, or simply for a well-deserved sweet treat. The best part is, they're incredibly easy to make, with ingredients you probably already have in your cupboards. So, ready to put on your apron and embark on this delicious adventure?
This recipe is inspired by Provençal traditions, where almond flour reigns supreme. It brings an incomparable richness and texture to desserts. And for a little Purlema touch, don't hesitate to add a pinch of fleur de sel to enhance the flavors and create a delicious contrast.
Ingredients
Makes approximately 20 shortbread cookies:
- 150g of almond flour
- 50g of cornstarch (Maizena)
- 80g of icing sugar
- 100g of unsalted butter, softened
- 1 whole egg
- 1 teaspoon of bitter almond extract (optional)
- A pinch of fleur de sel (optional)
Instructions
- Preheat your oven to 170°C (gas mark 5-6). Prepare a baking tray by lining it with baking paper.
- In a large bowl, mix together the almond flour, cornflour, and icing sugar.
- Add the softened butter, cut into pieces. Rub in with your fingertips until you obtain a sandy texture.
- Incorporate the egg and bitter almond extract (if using). Mix until a smooth ball of dough forms.
- Wrap the dough in cling film and refrigerate for at least 30 minutes. This step is crucial to prevent the cookies from spreading too much during baking.
- Remove the dough from the refrigerator. Lightly flour your work surface and roll out the dough to a thickness of approximately 5 mm.
- Using cookie cutters of your choice, cut out the shortbread cookies and gently place them on the prepared baking sheet.
- Bake for 12 to 15 minutes, or until the edges of the shortbread are lightly golden.
- Remove the shortbread cookies from the oven and let them cool completely on the baking sheet before handling them. They will harden as they cool.
- Enjoy these delicious gluten-free almond flour shortbread cookies with tea, coffee, or simply on their own!
Chef's Tips
- For an even more intense flavor, you can lightly toast the almond flour in the oven before using it. Spread it on a baking sheet and heat it at 150°C (300°F) for 5 to 7 minutes, stirring occasionally.
- If you don't have cornflour, you can substitute almond flour.
- Feel free to vary the pleasures by adding lemon zest, chocolate chips or spices (cinnamon, ginger) to the dough.
Conservation
Almond flour shortbread cookies can be kept for several days in an airtight container at room temperature. They are often even better the next day, once the flavors have had time to develop.
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