This weekend, I was craving something just a little sweet and with the texture of cake or a cakey cookie/brownie – fruit (citrus, primarily) and dark chocolate have been my main (though not solo) source of sweets since the beginning of the year, but sometimes I crave a different texture from fruit flesh and the snap of a chocolate bar. I remembered having come across a very simple almond shortbread recipe, and decided to give it a try.
My friend Marija posted it originally on her Facebook page, with a positive review accompanying it. This shortbread is gluten-free, appropriate for those following SCD diet, and a nice sweet treat if you are eating paleo/primal. It also gave me an opportunity to use delicious (and healthy) grass-fed butter and virgin coconut oil, along with some raw honey.
This gets melted and mixed with almond flour. I like to add a pinch of salt to the pan of melted fat and honey, too.
It’s wise to sift the almond flour in order to get out any lumps. I store my almond flour in the freezer, which compacts it a bit, and there are always lumps.
So, it’s the almond flour mixed with the fats and honey, then spread into a pan – I used a 9 inch cake pan. Since there is so much fat in the batter, there is no need to grease the pan. After it’s in the pan I like to use an off-set spatula to smooth down the surface of the batter and then prick it with a fork to help it cook more evenly.
I cook it for 20 minutes, which browns it nicely.
This shortbread isn’t a crispy cookie – actually, it’s sort of like a very short almond cake. It’s just a little sweet, with a nice gentle texture. It would be great with fruit, whipped raw cream or ice cream, I bet. I high cacao content chocolate drizzled on top might be nice, too.
Head over to this post by Joyful Abode for the full recipe. I hope you enjoy it! I sure did.