Almond Shortbread

by Meg Cotner on January 30, 2012

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.


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Beverly Jones January 30, 2012 at 2:30 pm

I have tried to get your Joyful Abode recipe for 100% almond flour shortbread, but to no avail. The website may no longer be functional. Can you email the recipe, please? I love shortbread and your photo reminds me of the Dutch Boterkoek, which I also am fond of.
Thanks for your help.

Meg January 30, 2012 at 2:34 pm

Hi Beverly – I just tried the link and it’s working properly here. That being said, you can also find the recipe here:

Give that a try and let me know if you still run into trouble.

I’d love to know more about Boterkoek, too!

Beverly Jones January 30, 2012 at 2:58 pm

This is the recipe as it was shared with me by a lovely Dutch lady. I would love it if it could be adapted to be almost SCD or Paleo without loss of its chewy texture(lots of sugar) and buttery flavor.
1/2 lb. butter 2 c. flour
1-1/4 c. sugar 1 egg yolk
1 large egg 2 TBSP. water
1 tsp. almond extract 1 pkg. slivered almonds (1/2 cup?)

Cream butter and sugar. Add egg and almond extract. Stir with wooden spoon until well blened. Add flour and blend well. Divide dough in half and put each in buttered 7 or 8 inch layer cake tin. You will have two very thin ‘cakes.’ Mix egg yolk and water and brush over cakes. Sprinkle with slivered almonds.
Bake at 35oF for 25 minutes.

Meg January 31, 2012 at 12:01 pm

Thank you so much for the recipe, Beverly! I wonder if it would work with sprouted flour and sucanat. Probably, but it would be more rustic – good thing I like rustic. 🙂 I don’t know how you’d adapt it for SCD or paleo – the sugar and flour pretty much disqualify it. But for a treat, it would be lovely, I think.

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