These super simple Almond Shortbread Cookies are soft, moist, and slightly crumbly (but not overly so). Perfect served with either tea or coffee!
*2 cups almond flour
¾ cup brown rice flour
1 tsp baking powder
½ tsp sea salt
¼ cup shortening, organic butter, or your favorite non-dairy butter (such as Earth Balance)
⅓ cup honey
2 tsp GF vanilla
¼ cup grapeseed oil
* Bob’s Red Mill Almond Flour works well in this recipe, but grinding your own almonds into flour using a food processor (skin and all) also works. Simply grind them as fine as you can get them.
Preheat oven to 350 degrees (F).
Blend shortening and honey together, and then add in vanilla, egg, and grapeseed oil. In a separate mixing bowl, combine dry ingredients. Slowly incorporate the dry ingredients with the wet. Stir until well just blended.
Drop dough by heaping teaspoonfuls on an ungreased cookie sheet. Pat the tops of the cookies down until the cookies are about ½ an inch thick. Bake for 8 – 9 minutes, or until the cookie bottoms are just starting to turn golden brown. Cool on wire racks.