Almond Flour Shortbread Cookies

• portions: 30 servings
• temps actif: 15 minutes
• temps total: 2 hours 27 minutes

Ingrédients

300 g (2 3/4 cups) almond flour

1/2 tsp salt

226 g (1 cup) unsalted butter, softened

100 g (1/2 cup) granulated sugar

1/2 tsp almond extract

1/2 tsp vanilla extract

Instructions

In a small bowl whisk the almond flour and salt. Set aside.

Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar, almond extract and vanilla extract until light and fluffy.

Add the dry ingredients all at once then mix on low speed until just combined.

Divide dough in half then shape into flat discs. Wrap each tightly with plastic wrap then refrigerate for at least 2 hours or up to 3 days.

Preheat oven to 325°F and line baking sheets with parchment paper or silicone baking mats.

Roll out one disc of dough between 2 pieces of parchment paper to about 1/4 inch thick. Remove the top piece of parchment paper then place it back and flip the sheet of dough over and remove the piece of parchment that's now on top. This is done to release the dough from the paper otherwise it will stick when you try to lift your dough cut outs. Cut out cookies and place on a baking sheet then freeze for at least 5 minutes. I found that it helps to use a small offset spatula to transfer the cookies to the baking sheet.

Bake cookies for 12 minutes or until the edges begin to lightly brown then allow to cool completely (my cookies were 2 inches but you may have to adjust the baking time if your cookies are smaller/larger). Repeat with the second disc of dough. You can reroll the dough scraps until all of the dough is used up. If desired, decorate cookies with melted chocolate.

Nutrition

• Calories: 124 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 2.2 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 16 mg
• Sodium: 40 mg
• Glucides Totaux: 5 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 4 g
• Protéines: 2 g