Lemon Almond Shortbread Cookies (LC & GF) Adapted from I Breathe Im Hungry Ingredients 6 Tbl butter (grassfed or ghee) 2 cups almond flour 1/3 cup granulated sweetener (coconut sugar, stevia, xylitol.) 1 tsp freshly grated lemon zest Instructions Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined. To make a tart or pie crust: No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown. To make the cookies: Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.
Posted on: Sat, 21 Jun 2014 19:00:07 +0000
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