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.

Traditional Version:

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!.