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–+ servings
Stav Kogan

Almond Shortbread

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup almond flour
  • ¼ cup coconut flour, sifted
  • ½ tsp sea salt
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • ½ tsp pure almond extract
  • ¼ cup coconut oil, melted

Method
 

  1. ADD-IN
  2. ½ cup coarsely chopped raw almonds Makes 9 cookies Preheat your oven to 350°F.
  3. In a small bowl, combine the almond flour, coconut flour, arrowroot starch, and sea salt.
  4. In a coffee grinder or food processor, grind the coconut sugar into a powder.
  5. In a medium-sized bowl, blend the powdered coconut sugar, maple syrup, and almond extract until combined.
  6. Add the contents of the small bowl to the medium-sized bowl, and mix to combine. Slowly add the coconut oil to the mixture, and blend well.
  7. Stir in the chopped almonds.
  8. Roll the dough between the 2 sheets of parchment paper to ½-inch-thickness.
  9. Using a circle cookie cutter, cut out 9 cookie shapes. If needed, remove any excess dough, re-roll it, and cut it out. If the dough is too sticky, dust the parchment paper with some extra arrowroot starch.
  10. Peel off the top piece of parchment paper.
  11. Place the bottom piece, with the cookies, directly on a baking sheet.
  12. Bake for 15-18 minutes or until the cookies are golden brown.
  13. Let the shortbread cool completely on a wire rack. Store in an airtight container or freeze until ready to eat.

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