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Gluten-Free Almond Shortbread Cookies
Crispy on the edges and impossibly tender in the center, these gluten-free almond shortbread cookies melt right in your mouth. A simple blend of rice flour and butter creates a rich, crumbly texture that easily rivals traditional wheat-based recipes. You'll love how the single sliced almond and coarse sugar topping give each bite a beautiful bakery-style finish. They're a fantastic weekend baking project or a sweet addition to your next holiday cookie tin.
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.