Holiday Recipe: Almond flour shortbread

I made this for our Engineered Bodies Christmas Cheer party.  For a recipe that just came out of my head that day, I think it turned out alright (there weren’t any left when everyone went home).  But feel free to tweak it, as long as you tell me what you did.  Of course, I can’t find the tiny piece of paper I scratched down what I did so this is from memory.

For a cookie without the wheat-guilt, here you go.  Again, no pictures!  I really need to remember to do this!!


  • 1 cup butter, room temperature
  • 2 cups almond flour
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup honey
  • 1 tsp baking powder
  • Optional: dark chocolate pieces

Preheat oven to 350F.  Cream butter until light and fluffy (this works best with a mixer).  Add almond flour, beat until combined.  Add egg, vanilla, honey and baking powder.

Roll into 2 cm diameter balls.  Place onto parchment lined baking sheet and press flat with palm.  It doesn’t have to be really thin but just flatten the ball a bit.  Press a chocolate piece on top.  Bake for 8-10 minutes, depending on your oven.  Remove from oven when starting brown around the edges.  Slide carefully onto a cookie rack until cool.  These cookies are a little more fragile than the usual shortbread so be careful – or you might just have a lot of “unsuitable” broken ones that require you to eat them.

By the way, little helpers like to do the rolling and pressing.  Have fun!

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