Almond Flour Shortbread Cookies
These buttery, gluten-free Almond Flour Shortbread Cookies are quick to make, requiring only three ingredients and a little patience, making them a perfect treat for tea or dessert.
Ingredients
For the cookies
- 1 cup almond flour (finely ground; blanched almond flour yields the best pale color and tender texture) Measure by spooning into the cup and leveling—don’t pack it.
- 1/4 cup unsalted butter, softened For a dairy-free version use a firm coconut oil or vegan butter.
- 1/4 cup powdered (confectioners’) sugar Can substitute with fine powdered sugar alternative if low-sugar options are needed.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, add the softened butter and powdered sugar. Use a spatula or hand mixer on low to combine until smooth and pale—just enough to blend.
- Stir in the almond flour. Fold gently until a cohesive dough forms. The dough should hold together when pressed; if it seems too dry, add a tiny pinch of water or a drop of melted butter.
- Roll the dough into small balls (about 1 inch or a level tablespoon). Place them on the prepared baking sheet, spaced about 1–2 inches apart.
- Flatten each ball slightly with your fingers or the tines of a fork to make a disc about 1/4 inch thick.
Baking
- Bake for 10–12 minutes, until edges are just turning light golden. Watch closely—almond flour browns faster than wheat flour.
- Transfer cookies to a wire rack and let cool completely before serving. They firm up as they cool.
Notes
Store cookies in an airtight container for up to 4 days at room temperature or up to 10 days in the refrigerator. Freeze baked cookies for up to 3 months.