1 / 1
Gluten-Free Almond Shortbread Cookies
Three-quarters cup of softened butter cut into two cups of rice flour blend with just a quarter cup of granulated sugar and a teaspoon of almond extract — this is a minimal-ingredient shortbread that leans on fat for its crumbly, fine texture. Each round gets one sliced almond pressed in the center and a pinch of coarse sugar before going into the oven. The batch makes 48 small cookies in 55 minutes. Almond extract keeps the flavor forward without any additional nuts in the dough itself.
Equipment
- Oven
Ingredients
- ¾ cup butter, softened
- ¼ cup granulated sugar
- 1 teaspoon almond extract
- 2 cups Betty Crocker Gluten Free all-purpose rice flour blend
- ¼ teaspoon gluten-free baking powder
- 48 sliced almonds (about 1 tablespoon)
- 1 tablespoon coarse sugar
Instructions
- 1Preheat the oven to 350°F.
- 2Combine the softened butter, granulated sugar, and almond extract in a large mixing bowl. Beat on medium speed until smooth and creamy.
- 3Add the gluten-free rice flour blend and baking powder. Beat until well combined. The dough will look crumbly, but gather it together and shape it into a solid ball.
- 4Transfer the dough to a lightly floured surface and roll it out to a 1/4-inch thickness. Rolling evenly ensures the cookies bake at the same rate.
- 5Cut out circles using a 1 3/4-inch round cookie cutter. Arrange the rounds 1/2 inch apart on ungreased baking sheets.
- 6Press a single sliced almond gently into the center of each cookie and sprinkle the tops evenly with coarse sugar.
- 7Bake for 12 to 15 minutes, or until the cookies are set. Let them rest on the baking sheets for 1 minute before transferring to wire racks to cool completely. This brief rest helps them firm up so they don't break when moved.
Notes
- Variation: For a classic vanilla shortbread, substitute 1 teaspoon of gluten-free vanilla extract for the almond extract and omit the sliced almonds.
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
- Tip: If the dough feels too crumbly to roll, knead it gently with your hands for a minute to warm the butter and bring it together.
Recipe Details
About the Author
