so, back to baking and it looks like almond flour will be my new best friend. though, i do doubt that i’ll ever be able to give up butter. i saw a nice looking gluten free shortbread on the king arthur flour website and decided to see what variations i could make. i figured i’d start with an chocolate almond shortbread cookie and have my cookies and cut my carbs, as well. it’s a really simple dough and comes together quickly. i think the raw dough will freeze well and come in handy for last minute entertaining. i plan to just freeze the dough balls in doubled freezer bags.
Let’s get this cookie show on the road!
adapted from King Arthur Flour
43g (3 Tbsps) softened unsalted butter
21g (3 Tbsps) confectioner’s sugar
14g (2 Tbsps ) cocoa powder
1/8 teaspoon espresso powder
pinch of salt
1/2 teaspoon vanilla paste or vanilla extract
85g (1 cup minus 2 tablespoons) almond flour
1) Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2) Cream butter and confectioner’s sugar together in a small bowl. Add salt, espresso powder, cocoa and vanilla to the creamed butter and sugar, stir until combined. Add vanilla and almond flour to the butter mixture in 2 parts, folding in the almond flour, until a cohesive dough forms.
3) Scoop 1″ balls of dough ( i use a size 100 zeroll scoop) onto the lined baking sheet; a teaspoon cookie scoop works well here. Place the balls of dough about 1 1/2″ to 2″ apart.
4) Flatten each cookie to about 1/4″ thick.
5) Bake the cookies for 8 to 10 minutes.
6) Remove the cookies from the oven and transfer them to a rack to cool completely before serving.
Yield: 16 cookies.