Easy Baked Gluten-Free Almond Flour Shortbread Biscuits Recipe 🌱💛🔥
ingredients:
2 cups (224g) almond flour, finely ground
½ cup (60g) tapioca starch or arrowroot powder
⅓ cup (65g) powdered sugar or maple syrup (liquid will make them less crisp)
½ tsp salt
½ cup (113g) cold vegan butter, cut into small cubes (OR cold coconut oil, solid)
1 tsp vanilla extract (optional)
directions:
1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, tapioca starch/arrowroot, powdered sugar (if using), and salt.
3. Add the cold cubed vegan butter (or solid coconut oil) to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter/oil into the flour mixture until it resembles coarse crumbs.
4. Stir in the vanilla extract (if using) and maple syrup (if using instead of powdered sugar). The mixture should start to come together. Use your hands to gently knead it a few times in the bowl until a cohesive dough forms. Be careful not to overwork it.
5. Option 1 (Cut-outs): Roll the dough between two sheets of parchment paper to about ¼-⅓ inch (6-8mm) thickness. Use cookie cutters to cut out shapes and carefully transfer them to the prepared baking sheet. Gather scraps and re-roll gently.
6. Option 2 (Slice & Bake): Form the dough into a log shape, wrap in parchment, and chill for 30 minutes. Slice the chilled log into ¼-⅓ inch thick rounds and place on the baking sheet.
7. Option 3 (Simple Squares): Press the dough evenly into an 8x8 inch pan lined with parchment. Score into squares.
8. Bake for 12-18 minutes (depending on thickness and shape), or until the edges are lightly golden brown. They might seem soft but will firm up upon cooling.
9. Let the shortbread cool on the baking sheet for 10 minutes before transferring carefully to a wire rack to cool completely. They are delicate when warm. Store in an airtight container.
Recipe Information:
Preparation Time: 20 minutes (+ chilling if needed) | Cooking Time: 15 minutes | Total Time: 35 minutes (+ cooling time) | Calories per Serving: approx. 100-150 per small biscuit | Number of Servings: 15-20 biscuits
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