Makes 18 cookies / Prep time: 10 minutes, plus 30 minutes chilling time /
Cook time: 10 minutes
Traditional shortbread has very few ingredients and is intensely buttery, slightly crumbly, and not too sweet. The nuts used here in place of flour create the desired texture and add a complex, pleasing flavor. These cookies will continue to cook on the baking sheets after you take them out of the oven, so don’t forget to transfer them to wire racks quickly to avoid overbrowning.
½ cup butter, at room temperature, plus additional for greasing the
baking sheet
½ cup granulated sweetener
1 teaspoon alcohol-free pure
vanilla extract
1&½ cups almond flour
½ cup ground hazelnuts
Pinch sea salt
1. In a medium bowl, cream together the butter, sweetener, and vanilla until well blended.
2. Stir in the almond four, ground hazelnuts, and salt until a firm dough
is formed.
3. Roll the dough into a 2-inch cylinder and wrap it in plastic wrap. Place the dough in the refrigerator for at least 30 minutes until firm.
4. Preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly grease the paper with butter; set aside.
5. Unwrap the chilled cylinder, slice the dough into 18 cookies, and place the cookies on the baking sheet.
6. Bake the cookies until firm and lightly browned, about 10 minutes.
7. Allow the cookies to cool on the baking sheet for 5 minutes and then
transfer them to a wire rack to cool completely.
PREP TIP
Process less expensive whole nuts in a food processor or blender rather
than paying for a preground product. Make sure you don’t process the nuts in the appliance too long or you’ll end up with nut butter.
PER SERVING (1 COOKIE)
Calories: 105; Fat: 10g; Protein: 3g; Carbs: 2g; Fiber: 1g;
Net Carbs: 1g; Fat 85%/Protein 9%/Carbs 6%