This shortbread is made the classic old world way, just like grandma used to make but with grain free flair!
Sensational Shortbread (Makes 8 pie shaped pieces or 15 med cookies)
What you will need:
1/2 cup butter room temp
1/4 cup unrefined sugar or honey
1 tsp vanilla extract
1/8 tsp unrefined salt
1/4 tsp baking soda
3 cups almond flour (more or less depending on the almond flour you are using, but it should be workable without sticking too much to your fingers! 3 cups Bob’s Red Mill almond flour and honey are used in the version shown in the photo.)
How to do it:
Step 1: “Cream” the room temperature butter with a wooden spoon until creamy.
Step 2: Mix in spreadable honey (just warm it on low if you only have the solid kind on hand).
Step 3: Stir in vanilla extract, baking soda and salt with a fork.
Step 4: Mix in the almond flour until consistency is even.
Step 5: Generously oil a cookie sheet.
Step 6: Roll into cookies and then press down with a fork (or see alternate steps below for the traditional version).
Step 7: Bake at 325 degrees F for 16 minutes (depending on the thickness).
Step 8: Take out of the oven and let cool for 10 minutes.
Step 6: Form the dough into a ball.
Step 7: Get out your cookie sheet and line with parchment paper (or just generously grease).
Step 8: Press dough ball out with your fingers onto your cookie sheet into a circle (the thinner the better for a traditional crumby texture or thicker for a more wet texture). Smooth out the top with your palms and “prick” lines in with a fork (like a pizza) to slice along later.
Step 9: Bake at 325 degrees F for 16 minutes (depending on the thickness).
Step 10: Take out of the oven and let cool completely for cutting and best texture (otherwise it will crumble if you try to do it sooner).
Step 11: Slice into triangles and serve!.