chocolate shorties

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.

mise en place

cream butter/sugar IMG_0400 IMG_0402

Let’s get this cookie show on the road!

IMG_0403 IMG_0404 IMG_0406

scoop  IMG_0410


Chocolate Shorties
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.

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