Almond Flour Shortbread COOKIES (4 ingredients)
Almond Flour Shortbread COOKIES (4 ingredients). This healthy gluten free almond flour shortbread cookies flavoured with orange zest and base with a delicious chocolate dip and drizzle.
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Ingredients
* 150g blanched almond flour
* 3 tablespoons melted coconut oil
* 3 tablespoons pure maple syrup
* 1 tablespoon orange zest
* 1/4 teaspoon salt
For decoration:
* 100 g dark chocolate (60-70%)
Instructions:
1. Mix together all ingredients until a dough forms. Form dough into a disc shape and wrap tightly with plastic wrap. Chill dough in the fridge for 1 hour.
2. Preheat oven to 350 F (175 C). Line a large baking sheet with parchment paper.
3. Place dough on a large sheet of parchment paper and add another large sheet of parchment on top. Roll out the dough 1/4th inch thick. Use a 2-inch cookie dough cutter to cut rounds out, or you can use the top of a wide cooking spray cap (it works very well!). Re-roll the cookie dough scraps so you use all of the dough. You should get about 15 -20 cookies. Use the large piping/pastry tip, cut out the center of each circle. Place cookies on prepared baking sheet.
4. Bake for 11-14 minutes or until edges begin to turn golden brown. Cool cookies on baking sheet for 5 minutes, then transfer to wire cooling rack to cool completely.
5. Once cookies are cooled, it’s time for dipping.
6. Dip the bottom of the cookies in the chocolate, then place cookies upside down on a baking sheet lined with parchment paper. Place baking sheet in the fridge for 10 minutes to harden the chocolate.
7. Once chocolate has hardened, remove the baking sheet from the fridge. Turn cookies upside down and drizzle the tops of the cookies with the remaining chocolate. Place baking sheet with cookies back in the fridge for 10-15 minutes until chocolate sets up.
8. Store cookies in an airtight container for up to 5 days.
️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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