Almond Shortbread Cookies
My almond flour shortbread cookies make the perfect addition to any holiday tray! Such a beautiful cookie, filled with buttery goodness, dipped in chocolate, and bursting with holiday flavors. They are such an easy “slice and bake” recipe to follow. Not just gluten free, but also grain free, egg free and can be made with dairy free butter!
What do I need to make these classic cookies?
Almond flour shortbread is really easy to make, and uses a few simple ingredients. You will need almond flour, butter, powdered sugar, almond extract, vanilla extract, and salt to create the most delicious cookies. For decorating you will need semi-sweet chocolate chips and candy canes.
How to make shortbread cookies:
To make the dough, start by creaming the sugar and butter until smooth with your electric mixer on a low speed. This will take about 1 to 2 minutes for the butter and sugar to become whipped together. Then add your almond flour, vanilla extract, almond extract, and salt. Mix on a low speed until it comes together. It may be a little crumbly. Form it into a ball using your hands.
Place the ball of dough onto a piece of plastic wrap, and roll the dough, with the plastic wrap around it, into an 8 inch log. You will then place the dough into the refrigerator for at least 2 hours.
Once you are ready to bake, preheat your oven to 350 degrees F, and prepare a baking sheet by placing parchment paper on top of the pan.
Remove the chilled dough from the plastic wrap and cut into 1/4 inch cookies. It is okay if they are not perfectly round! Place the cookies onto the parchment paper.
Bake for 8-10 minutes, until very lightly browned. These are very delicate cookies, so once they are done baking, remove them from the oven, and let them sit on the baking sheet for 5 minutes, until firm. Carefully remove from the baking sheet, and place on a cooling rack to cool completely.
Once you are ready to decorate you will place candy canes into a baggy, and crush with a kitchen mallet or wooden spoon. Then place chocolate in a microwave safe bowl, and heat in 20 second increments, stirring each time, until chocolate is melted and smooth.
Dip each cookie halfway into the melted chocolate and place back on the cooling rack. You will want to immediately sprinkle with crushed candy cane, then let the cookies sit to allow chocolate to harden.
How to Store these Classic Cookies?
To store these delicious shortbread cookies, you can leave them at room temperature in an airtight container for about 1 week. If you prefer to refrigerate them, then they will last for about 10 days.
Looking to make the dough ahead of time?
If you would like to make the dough ahead of time and bake later you can place the prepared log of dough in the freezer for about 3 weeks. When you are ready to bake, remove from the freezer and let thaw for about 10 minutes before slicing.
Can we substitute any ingredients?
When it comes to this recipe I have only tested it with dairy free butter in the place of regular butter. I cannot guarantee the cookies will turn out well with any other substitutions in place of the butter. These have also only been tested with almond flour, and not any other grain free flours or gluten free flours. You can add any flavor extracts you would like. Dip in white chocolate, dark chocolate, or milk chocolate for a change. Top with your favorite toppings, such as; nuts, orange zest, sprinkles, or whatever your imagination desires.
More amazing recipes you need to try!
These Gluten Free almond flour shortbread cookies are filled with almond flavors, dipped in chocolate and sprinkled with peppermint candy canes. These little cookies are so light, crispy on the outside and so soft and decadent on the inside. Gluten free, grain free, egg free with a dairy free option.
- 2 cups Almond Flour (I used Bob's Red Mill)
- 6 tablespoons softened butter (regular or dairy free)
- 6 tablespoons powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup semi sweet chocolate chips
- 4 Peppermint candy canes
To make the dough, start by creaming the sugar and butter until smooth with your electric mixer on a low speed. This will take about 1 to 2 minutes for the butter and sugar to become whipped together.
Then add your almond flour, vanilla extract, almond extract, and salt. Mix on a low speed until it comes together. It may be a little crumbly. Form it into a ball using your hands.
Place the ball of dough onto a piece of plastic wrap, and roll the dough, with the plastic wrap around it, into an 8 inch log. You will then place the dough into the refrigerator for at least 2 hours.
Once you are ready to bake, preheat your oven to 350 degrees F, and prepare a baking sheet by placing parchment paper on top of the pan.
Remove the chilled dough from the plastic wrap and cut into 1/4 inch cookies. It is okay if they are not perfectly round! Place the cookies onto the parchment paper.
Bake for 8-10 minutes, until very lightly browned. and let them sit on the baking sheet for 5 minutes, until firm. Carefully remove from the baking sheet, and place on a cooling rack to cool completely.
Once you are ready to decorate you will place candy canes into a baggie, and crush with a kitchen mallet or wooden spoon.
Then place chocolate in a microwave safe bowl, and heat in 20 second increments, stirring each time, until chocolate is melted and smooth.
Dip each cookie halfway into the melted chocolate and place back on the cooling rack. You will want to immediately sprinkle with crushed candy cane, then let the cookies sit to allow chocolate to harden.
Serving Size 1
Servings 24
- Amount Per Serving
- Calories 94kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 2.2g12%
- Cholesterol 8mg3%
- Sodium 44mg2%
- Potassium 1mg1%
- Total Carbohydrate 5.8g2%
- Dietary Fiber 1g4%
- Sugars 3.6g
- Protein 2g4%
- Calcium 2 mg
- Iron 2 mg
- Vitamin D 10 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
