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servings: 18 COOKIES prep time: 10 MINUTES
cook time: 30 MINUTES total time: 40 MINUTES
course: DESSERT cuisine: AMERICAN, ENGLISH
These shortbread cookies are made of just 2 ingredients.
They don't contain any white flour, butter or refined sugar.
They come out crispy and crumbly.
INGREDIENTS
· 1 cup superfine blanched almond flour
· 2 1/2 tbsp maple syrup
* Make sure to use superfine blanched almond flour. Regular almond flour will not work the same.
INSTRUCTIONS
· Preheat oven to 250°F. Line a large baking sheet with parchment paper.
· Add almond flour to a large bowl. Add in maple syrup, one tablespoon at a time. Mix syrup with almond flour using a spoon and stir until the maple syrup is completely incorporated and has moistened all the almond flour before adding in the next tablespoon.
After 2 1/2 tbsp, your dough should be clumpy but not one big lump.
You will know your dough is ready if when you pinch a clump together, it stays together and doesn't fall apart. If your dough is too dry, you can add a little more maple syrup (about 1/2 tbsp). If your dough is moist enough to fully form a large dough ball, then you've added too much maple syrup and will need to add a little more almond flour.
· Gather dough together and place between two sheets of parchment paper. Use a rolling pin on top of parchment paper to roll out dough. You want the dough to be between 1/8 and 1/4 inch thick.
· Slice cookie dough into rectangles, approximately 1.5 inch by 2 inch. You can also use a cookie cutter to cut other shapes.
· Place cookies onto prepared baking sheet. Bake 25-35 minutes (1/8 inch cookies will be done around 25 minutes and 1/4 inch will be done closer to 35 minutes) or until cookies are a light brown and the surface is firm.
The cookies will firm up a little more once they are cooled but the surface of the cookies should feel firm rather than soft before you remove them from the oven. Let cookies cool completely before removing from baking sheet and eating.
NOTES
· The cookies must be cooked at a low heat. If cooked at high heat, they will brown and burn around the edges before they firm up in the middle.
· The cookies should be between 1/8 inch to 1/4 inch thick.
You do not want them thicker than 1/4 inch because the cookies will not completely firm up. I like 1/4 inch cookies as they have more crumbly texture when you bite in. The 1/8 inch ones are super crispy but are so thin that they don't have as much crumble.
· Make sure to roll the dough between two sheets of parchment paper.
· You can leave the cookies plain or you can dip them in melted milk chocolate or dark chocolate with low sugar. You can also use dark chocolate sweetened with maple syrup or honey.
· If your dough is too crumbly/dry and doesn't roll out well, then add a little more maple syrup to it. If your dough is very sticky and you can't make cut-outs, then add a little more almond flour.
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