Crunchy-Nutty & YUMMY Shortbread Cookies

Shortbread Cookies that will please any crowd.
Makes:18 cookies
Total time:hour mins 
1/2 c. pasture-raised butter, at room temp, plus additional for greasing baking sheet
1/2 c. organic granulated sweetener
1 tsp. pure vanilla extract
1 1/2 c. almond flour
1/2 c. ground hazelnuts
Pinch of pink salt
  1. In a medium pan on medium heat, melt and stir butter until browned, stirring often so as not to burn. Remove from heat and add to bowl to cool.
  2. Add sweetener and vanilla until well blended. (I use Just Like Sugar or Monk Fruit)
  3. Stir in almond flour, ground hazelnuts, and salt until a firm dough is formed.
  4. Roll dough into a 2-in. cylinder and wrap in plastic wrap. Place dough in the refrigerator at least 30 min., until firm.
  5. Preheat oven to 350°F. Line baking sheet with parchment paper and lightly grease paper with butter; set aside.
  6. Unwrap chilled cylinder, slice dough into 18 cookies, and place cookies on a baking sheet.
  7. Bake until firm and lightly browned, about 10 min.
  8. Allow to cool on baking sheet 5 min., then transfer to a wire rack to cool completely. These are so wonderfully crunchy & yummy!

Nutritional Information (per serving of 1 square): About 105 calories, 10 g fat, 3 g protein, 2 g carbs, 1 g fiber

For another favorite desert click here.

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