Almond Flour Shortbread
Ingredients
- 1 C (112 grams) blanched almond flour
- 3 TBSP softened butter (very soft but not melted)
- 3 TBSP powdered sugar
- ½ tsp vanilla extract
- ⅛ tsp kosher salt
Directions
- Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
- In a medium-size bowl, mix all of the ingredients until a cohesive dough forms. I find this easiest to do with a dinner fork.
- Separate the dough into fourths and then into fourths again. You will have 16 pieces. My son usually eats one at this point. : ) Roll into balls (they will be about 1" in diameter) and place on the prepared baking sheet. Leave a little space between the cookies for the next step, although they will not spread too much during baking.
- Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design.
- Bake the cookies for 7 to 9 minutes, or until they have a hint of golden brown color on top. (Check a minute early and watch carefully until you know how long they take in your oven. Like whole nuts, nut flours tend to brown quickly at the end.)
- Remove the cookies from the oven and allow them to cool on the pan for 10 minutes. Transfer to a rack to cool completely before serving or, once completely cool, place in an airtight container for storing.