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Gluten-Free Almond Shortbread Cookies (No Sugar)
Crumbly almond shortbread on a rice, corn, chickpea and almond flour blend, sweetened only with maple syrup and lemon zest. Rested and baked for 15 minutes.
15 min prep / 90 min total
185 kcal
4g protein
14 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 110 gbutter
- 2½ tbspmaple syrup
- lemon zest
- 50 grice flour
- 50 gcorn flour
- 50 gchickpea flour
- 30 galmond flour
- 1egg yolk
- 100 galmonds
Instructions
Beat 110g butter with 2-3 tablespoons maple syrup and a little lemon zest until creamy.
Whisk 50g rice flour, 50g corn flour, 50g chickpea flour and 30g almond flour together and fold into the butter.
Add 1 egg yolk and mix to a dough, then knead in 100g almonds.
Shape the dough into a log, wrap in baking paper and chill for at least .
Slice carefully with a bread knife and bake at 180°C for 10- until lightly golden.
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