I wish I had known more about how to take better care of my body during chemotherapy. Mostly my food choices. Sometimes I find myself thinking about that ever so popular phrase, “If I knew then what I know now!” These gentle almond shortbread cookies are perfect for an unsettled tummy. They are mildly sweet and don’t have much flour in them. Those who are undergoing chemo or recovering from treatment, can indulge in these cookies. They are perfect when you want that light nibble, and your taste buds are giving you grief!
So, there is this misconception about sugar and cancer. That sugar feeds cancer. However, this is further from the truth. I’m not saying go over board on the sweets. I’m saying eat them in moderation if your system can tolerate sugar. That’s what I love about these cookies.
A cup of coffee (or tea) and a few of these little cookies, make for a really simple dessert or evening winddown snack. I’m a big night eater (working on that) and I am introducing better foods to eat if I am going to snack at night. I’m a snacker from way back! So, these gentle almond shortbread cookies fit that bill.
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WHY YOU’LL LOVE THIS RECIPE
- These cookie are not too sweet and uses very little butter.
- The perfect nibble when you want something sweet, but not decadent or rich.
- This recipe is so versatile.
INGREDIENTS YOU’LL NEED:
- Almond flour: I use a finely ground almond flour. I always use Bob’s Red Mill.
- All-purpose four: For these cookies, and really all of my recipes that require flour, I use unbleached all-purpose flour.
- Sugar: You can use coconut sugar for this recipe or granulated if you don’t have the coconut sugar
- Salt: Just a little bit of salt will elevate those buttery almond tones.
- Butter: For less saltiness, use unsalted butter.
- Almond extract: I tend to use only really flavors in my extracts. I used a good quality almond extract.
- Powdered sugar (optional): I sprinkle on a little powdered sugar just for flavor.
INGREDIENT NOTES
- Be sure not to over bake these cookies. Once they have finished baking, they will still continue to bake as they cool. Over baking gentle shortbread cookies will dry them out.
- Make sure you cool them completely before transferring them to their container.
HOMEMADE GENTLE ALMOND SHORTBREAD COOKIES STEP BY STEP
STEP 1: COMBINE DRY INGREDIENTS
Place the dry ingredients into a food processor and pulsate until combined.
STEP 2: ADD THE WET INGREDIENTS TO THE DRY
Add the butter and almond extract, and pulsate until the dough comes together.
STEP 3: FORM A DISC
Roll the dough out onto a sheet of plastic wrap and form a small disc. Chill the dough for 1-2 hours, until form.
STEP 4: CUT OUT YOUR SHAPES
Roll out the dough about 1/4 inch thick. Using cookie cutters, cut out shapes and bake for 10 minutes, or until the edges are a light golden brown.
RECIPE TIPS AND TRICKS
So that the parchment paper doesn’t slide around when you’re rolling out the dough, take a small piece of the doughs and stick it under the paper. Now it wont slide around!
STORAGE AND REHEATING
- Store these gentle almond shortbread cookies in an air tight container. They can stay out or in the refrigerator. They will last longer in the fridge.
- These cookies freeze well. Freeze them in an air tight freezer appropriate container. They will last up 3 months in the freezer.
ADDITIONS AND SUBSTITUTIONS
Flour: You can make these gluten free by substituting the all-purpose flour with coconut flour. Use a 1:1 ratio when measuring.
Sugar: You can replace the granulated sugar with turbinado sugar or coconut sugar. Use a 1:1 ratio when measuring.
FAQ & EXPERT TIPS
Can I add crushed almonds in these gentle almond shortbread cookies for extra crunch?
Absolutely! Be sure not to use large chunks of almond. Crush them down well.
Can I replace the butter with vegan butter?
You sure can! Use a 1:1 ratio when measuring.
OTHER HEALTHY DESSERTS YOU’LL LOVE
The Easiest 5 Ingredient Peanut Butter Cookies Ever
Strawberry Lemon Yogurt Parfait
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Almond Shortbread Cookies
Description
A light crispy shortbread cookie that is mildly sweet
Ingredients
- 2 cups almond flour
- 1/4 cup all-purpose flour or coconut flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cups butter + 2 tablespoons
- 1/2 teaspoon almond extract
- Powder sugar for dusting (optional)
Instructions
- Add the dry ingredients to a food processor and pulse until combined.
- Add the butter and almond extract; pulse until the dough comes together.
- Roll dough onto a lightly floured surface, and shape into a small disk. Wrap in plastic wrap and store in the refrigerator until firm. About 1-2 hours.
- Preheat oven to 350°F.
- Place chilled dough between two pieces of parchment paper. It may slide around, so what I do is pull off a very small piece of dough and stick it under the bottom layer of parchment paper so it adheres to the table.
- Roll out about 1/4 inch thick, and use cookie cutters to cut out shapes. Bake in the oven for 8-10 minutes; until the edges are light and golden.
- Cool for about 4 minutes before; using a thin metal spatula to transfer the cookies to a cooling rack.
