Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a variation of the traditional shortbread recipe to make it gluten-free.

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Recipe Summary

cook:
27 mins
additional:
5 mins
total:
42 mins
prep:
10 mins
Servings:
10
Yield:
20 cookies
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.

  • Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.

  • Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.

  • Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cook's Note:

Dough can also be pressed it into an 8-inch square pan, then cut it into squares (about 1-inch x2-inch) after baking.

Nutrition Facts

387 calories; protein 6g; carbohydrates 30.1g; fat 28.1g; cholesterol 48.8mg; sodium 90.7mg. Full Nutrition
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