Almond Meal Shortbread Cookies Gluten Free

These Almond Meal Shortbread cookies are so quick and easy to make, and almost foolproof.

The original recipe calls for butter, however I used Nuttelex. This called for me adding some extra Almond meal to make the dough less oily as the particular Nuttelex I used contained some coconut oil- any anyone that has baked with coconut oil would agree that you always need less… Bear this in mind when you make yours as substituting butters (eg using coconut oil) will change how much of the dry ingredients you will need, so make sure to have some extra almond meal handy.

On another note, if you over-soften the butter- eg accidentally melt it, don’t worry- you can still make these cookies, they are THAT versatile- but once again may need more Almond Meal.

You can leave them plain with 1 teaspoon of Vanilla essence, or you can add 1-2 teaspoons of Cinnamon. How can you go wrong with delicious Cinnamon! You could also try Ginger or even mix in a bit of Nutmeg/ hint of cloves, the options are endless. For some reason I want to try these with Turmeric!! Probably because I have a cold at the moment and Turmeric is on my mind because of it’s amazing medicinal qualities. Try them plain with Vanilla first and then go from there.

This recipe maked a good 3 dozen cookies, the recipe is very easy to halve to make half a quantity.

Enjoy!

Almond Meal Shortbread Cookies -Gluten Free

Ingredients

  • 2 Cups Almond Meal
  • 6 Tablespoons softened butter (or substitute of your choice)
  • 6 Tablespoons Pure Icing Sugar (powdered Sugar) (sifted)
  • 1 teaspoon Vanilla Essence
  • 1/4 teaspoon Salt
  • 1-2 teaspoons Cinnamon (optional)

Directions

  1. Preheat oven to 170 degrees, Fan Forced.
  2. Line 2-3 Baking trays with baking paper or silicone mats.
  3. In a medium bowl whisk all dry ingredients together until evenly combined.
  4. Add the softened butter and Vanilla and stir through with a heavy wooden spoon until a dough like consistency. If too oily, add extra Almond meal until a dough consistency forms.
  5. Spoon teaspoon sized blobs onto lined baking tray, roll into small round balls and then press gently with a fork to both flatten and leave a decorative imprint.
  6. Bake for 8-10 minutes, leave to cool on tray. If you want them a bit more firmly baked (8-10 minutes is for soft baked) or your cookies are larger, you will need to increase your baking time accordingly, try not to brown them as almond meal does not taste great browned.
  7. Enjoy!
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