Almond Flour Shortbread Recipe

I made a batch of Gluten Free Shortbread Cookies that blend 2 cups almond flour with unsalted butter, powdered sugar, and a hint of vanilla extract. The result is delightfully rich and buttery with a subtle salty balance. This simple, 20-minute treat is perfect for any occasion. I highly recommend.

I recently discovered this Almond Flour Shortbread recipe and it quickly became one of my favs. I love recipes that are naturally gluten-free, grain-free, and super simple to whip up when I need a quick sweet treat.

Using 2 cups of almond flour, 1/2 cup of softened unsalted butter, 1/3 cup powdered sugar, 1/4 tsp of salt, and 1 tsp vanilla extract, the cookies turn out buttery, rich and downright irresistible. I know a lot of you have been searching for some Gluten Free Almond Cookies or Gluten Free Shortbread Cookies recipes and this one fits the bill perfectly.

The process is quick, taking only about 20 minutes from start to finish, and the end result makes you forget you are using any flour alternative. I’ve always loved experimenting with Almond Flour Recipes Cookies and this one is a surefire way to impress anyone who loves that crunchy yet delicate shortbread texture.

Enjoy making these amazing treats!

Why I Like this Recipe

I like this recipe because it only involves a few simple ingredients, so it ain’t too overwhelming and it’s really easy to follow.
I like the nutty flavor from the almond flour as it gives these cookies a unique twist that you don’t usually get in traditional shortbread.
I like that it’s naturally gluten-free and grain-free which is awesome for me since I’m always watching what I eat.
I like how these cookies come out buttery and rich with just the right amount of crispiness around the edges while staying soft inside.

Ingredients

• Almond flour is full of protein, healthy fats, and fibre, making these cookies naturally nutty.
• Unsalted butter brings rich creaminess and improves texture for treats that melt in your mouth.
• Powdered sugar gives the cookies a gentle sweetness that is light and pleasin.
• Salt enhances the flavors, making every bite balanced even with small amounts used.
• Vanilla extract adds a subtle aroma and warmth that ties all flavors together.
• Each ingredient plays its part in creatin a rich, diverse taste experience.
• Together they form a shortbread that’s simple, delicious, and full of surprises.
• This recipe, though simple, defies expectaions with its unique wholesome flavors.

Ingredient Quantities

• 2 cups almond flour
• 1/2 cup unsalted butter, softened
• 1/3 cup powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla extract

How to Make this

1. Preheat your oven to 350°F and line your baking sheet with parchment paper.

2. In a bowl, beat the softened butter with the powdered sugar until it’s smooth and creamy.

3. Stir in the vanilla extract until it’s all mixed up.

4. Then add the almond flour and salt; mix until there are no dry spots, but dont overmix it.

5. Form the dough into a ball and then flatten it into a disk shape, then wrap it in plastic and chill it for 10 minutes.

6. After chilling, lightly flour a surface and roll out the dough to about 1/4 inch thickness.

7. Use a cookie cutter or a knife to cut the dough into the shapes you want.

8. Place the cookies evenly on the lined baking sheet with a little space between each cookie.

9. Bake the cookies for 12 to 15 minutes until their edges turn light golden.

10. Let them cool on the baking sheet for a few minutes then transfer to a rack to cool completely. Enjoy your shortbread!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Electric mixer or hand whisk
6. Spatula or wooden spoon
7. Plastic wrap
8. Rolling pin
9. Cookie cutter or knife
10. Cooling rack

FAQ

Almond Flour Shortbread Recipe Substitutions and Variations

• For almond flour, you can sometimes use oat flour; just keep in mind that the texture might feel a bit different
• If you dont have unsalted butter, try using an equal amount of coconut oil which gives a slight coconut twist
• You can make your own powdered sugar by blending granulated sugar till it’s really fine if thats what you have on hand
• Instead of vanilla extract, a splash of almond extract can work too but use a little less because its stronger

Pro Tips

1. Make sure your butter is really soft before you beat it with the powdered sugar because if it’s too cold, it won’t mix up smooth and create a good texture.
2. When you fold in the almond flour, do it gently and stop as soon as you dont see any dry spots; overmixing can make your cookies a bit tough.
3. Chill your dough for at least 10 minutes; this little extra time helps the cookies hold their shape better on the baking sheet.
4. Roll out your dough between two sheets of parchment paper; this keeps it from sticking and makes cleanup way easier.