Description
These keto-friendly shortbread cookies offer a luxurious melt-in-your-mouth texture using finely ground almond flour and rich butter. Perfectly crisp and subtly sweet, they provide a sophisticated low-carb treat that pairs beautifully with your favorite tea or coffee.
Ingredients
- 2 cups blanched finely ground almond flour
- 1/2 cup salted butter, chilled and cubed
- 1/3 cup powdered erythritol sweetener (such as Swerve)
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum (optional, for binding)
- 1 pinch fine sea salt
Instructions
- Preheat your oven to 300ºF (150°C) and line a baking sheet with parchment paper.
- In a food processor, pulse together the almond flour, powdered sweetener, xanthan gum, and sea salt until the mixture is uniform and free of lumps.
- Scatter the chilled butter pieces over the flour mixture and add the vanilla extract, then pulse in short bursts until the texture resembles coarse crumbs that just begin to cling together.
- For wedges, press the dough firmly into a 9-inch springform pan ring placed on the baking sheet, smooth the top, and slice into 12-16 pieces; alternatively, roll the dough between parchment paper to 1/4 inch thickness and use cookie cutters.
- Bake for 20 to 30 minutes, depending on the thickness and shape, until the edges are a light golden brown.
- Turn off the oven and prop the door open slightly with a wooden spoon, letting the cookies rest inside for 10 to 20 minutes to fully dry out and achieve a signature crisp snap.
Notes
For the smoothest texture, ensure your almond flour is labeled ‘super-fine’ rather than almond meal. If you find the dough too crumbly to work with, let it rest in the refrigerator for 15 minutes to firm up the butter before shaping.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish