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ICA Quick Tip:

Gluten Free, Dairy Free, Sugar Free Shortbread

AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 2 dozen

Ingredients:

  • 2 1/4 cups almond flour
  • 1/4 cup arrowroot powder
  • 1/4 teaspoon sea salt
  • 1/4 cup maple syrup
  • 1/2 cup palm shortening*

This recipe was tested using Tropical Traditions palm shortening. Cold grass-fed butter may be substituted in, but reduce the amount to 1/3 cup.

Instructions:

  1. Preheat oven to 350°F and line a baking sheet with parchment.
  2. In a stand mixer or food processor, combine the almond flour, arrowroot powder, and sea salt.
  3. Add the maple syrup and mix until combined.
  4. Drop the palm shortening into the mixing bowl in 1 tablespoon increments for easier incorporation. Pulse a few times until a crumbly ball forms.
  5. Place the ball of dough in between two pieces of parchment paper. With a rolling pin, roll into a 1/2 inch thick disk. Cut into small bricks or cut using biscuit cutters.
  6. Place the cut cookies onto the baking sheet lined with parchment. Bake for 12-15 minutes until golden brown.
  7. Once baked, place on a cooling rack to cool. Once fully cooled, store in air-tight container or bag in the fridge.

Note: If you choose to flatten the edges with a fork like I did, your cookies will be 1/4 inch thick instead of 1/2 inch

Revised Thursday, December 17th, 2015