My shortbread recipe taste just like the buttery traditional shortbread cookies your grandmother would make during Christmas, yet these cookies BLESS your body and not just your state buds!
My secret tip to make these shortbread cookies good to AMAZING is... These cookies are mainly made from almond meal and to create that BOLD, beautiful almond flavor POP you must do this first step!
TIP ONE: To make the BEST Almond Shortbread Cookies, add almond meal to the prepared baking tray, and bake until golden and fragrant (3-4 minutes).
The sweet almond aroma will fill your house, it is just beautiful! Remove from pan and set aside to cool completely (very important!). Get full recipe & instructions a below. Also, make sure you don’t let the entire cookie get golden because it won't have that buttery soft & delicate shortbread texture!
Once crescents are completely cooled, it's time to make the sweet magic happen :D
God Bless, Hope you all enjoy some sweet festive shortbread cookies this Christmas with your loved ones! <3
B L E S S I N G S
Andrea Witthoeft | BAKERLITA
RECIPE
INGREDIENTS
1 cup toasted almond flour (toasted) ½ cup coconut flour ½ cup Lakanto Powdered Sugar ½ Cup grass-fed butter (room temp) ½ tsp xanthan gum 1tsp sea salt 1tsp vanilla extract 1tsp almond extract 1 free-run egg
FOR THE POWDERED 'SUGAR' COATING
1 Cup Lakanto Powdered Sugar
INSTRUCTIONS
In a 350° F (177°C) preheated oven, add almond meal to the prepared baking tray, and bake until golden and fragrant (3-4 minutes). Remove from pan and set aside to cool completely (very important!).
In a small bowl, whisk in the coconut flour, xanthan gum, and salt set aside.
In a stand mixer bowl add the softened grass-fed butter, then add powdered sugar “I am using Lakanto”
To create even more of an almond kick add a little bit of almond extract and pure Vanilla extract.
Beat on high until nice and creamed, for about 5 minutes.
Once it's finished and it should look light and fluffy, now its time to add one whole free-run egg. Beat for another 2 minutes.
At this time you can scrape downside on the bowl to make sure there are no hidden lumps of butter. Beat until well incorporated.
Now the creamed butter is ready for the dry ingredients, adding it in two additions and beating each addition for 1-2 minutes!
Once shortbread dough is done, lightly flour the surface with arrowroot flour. (not too much because it is a higher starch, this is only to be used to help cookie dough not stick.)
Scoop out all the cookie dough onto your floured surface, with your hands, start shaping and rolling with into a long log — about 1 ½ inch wide and 12inches long.
Next, flatten cookie dough down with your fingers lightly.
Taking a sharp edge of a jar, cookie-cutter, or even a cup, cut dough into a crescent shape. You can shape it more into the perfect crescent-like I did.
Once all the crescent cookies are cut out & shaped into your desired crescent shape, pop them onto the parchment baking sheet & bake at 350 degrees for 14 minutes or until the edges of your shortbread crescents are golden down.
Once crescents are completely cooled, using the same powdered sweetener that you used in your cookie dough, generously dust the crescent shortbread cookies to make them white as snow!
Make sure cookies are not too warm, or your powdered sugar will melt away!
Andrea Witthoeft
Author