Almond Flour Shortbread Cookies

• 分量: 30 servings
• 調理時間: 15 minutes
• 総時間: 2 hours 27 minutes

材料

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

手順

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.

栄養

• カロリー: 124 kcal
• 脂肪総量: 11 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 2.2 g
• トランス脂肪: 0.2 g
• コレステロール: 16 mg
• ナトリウム: 40 mg
• 炭水化物総量: 5 g
• 食物繊維: 1 g
• 糖質総量: 4 g
• タンパク質: 2 g