Honey Almond Shortbread

Name: Honey Almond Shortbread
Yield: Makes about 2 dozen cookies
Ingredients: ½ cup (125 mL) ground almonds; 1 cup (250 mL) brown rice flour; 1 tsp (5 mL) guar gum; ⅛ tsp (0.5 mL) almond extract; 3 Tbsp (45 mL) honey; ⅔ cup (160 mL) unsalted butter, at room temperature; ¼ tsp (1 mL) salt; ¼ cup (60 mL) icing sugar, sifted, plus extra for dusting

Preparation info

Makes about
2 dozen

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

L ike most traditional shortbread recipes, this one, made using ground almonds, improves as it sits in the cookie tin for a day or two.

Ingredients

⅔ cup (160 mL) unsalted butter, at room temperature
¼ cup (60

Cookies
Gluten-free
Vegetarian

Method

Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
Beat the butter until light and fluffy. Add the icing sugar, honey, and almond extract, and beat 2 minutes more.
Stir in the rice flour, ground almonds, guar gum,