GLUTEN-FREE DAIRY-FREE ALMOND SHORTBREAD
First off…this is not completely my recipe – I found it on King Arthur’s Flour website, here. But I did tweak it a bit and made it dairy-free, also.
I have my own almond flour shortbread recipe here, but it does have flour and real butter.
The texture of these is soft (they have you roll them into balls and make individual cookies), so I put them back in a 200 degree oven for awhile to make them a little more crunchy.
I dusted them with powdered sugar and a sprinkle of pumpkin pie spice and they are yummy. Not as flakey as if made with real butter, in my opinion, but if you’re dairy free the Earth Balance sticks work well.
1 cup almond flour (Bob’s Red Mill is fab)
3 tablespoons softened Earth Balance vegan stick
3 tablespoons powdered sugar
1/8 teaspoon salt
3/4 teaspoon vanilla extract
Sprinkle powdered sugar and pumpkin pie spice
Preheat oven to 350 degrees. Line a baking tray with parchment paper.
In a small bowl, with a fork, combine the flour, margarine, powdered sugar, and salt, until crumbly. Stir in the vanilla. Dough should start to stick together very well.
Place in freezer for a few minutes to chill. Flatten into a disc a little more than 1/4 inch thick. Cut into wedges and prick with a fork. Bake for about 8-10 minutes, until edges are nicely browned.
Makes 12 cookies
Per Serving: 86 Cal; 2 g Protein; 9 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 61 mg Sodium