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By Liv Kaplan
Salted Almond Chocolate Shortbread
9 steps
Prep:15minCook:10min
A gluten-free (and sugar-free) chocolate shortbread that is soft and buttery to bite, with a crunchy nutty sprinkle of almonds and sea salt on top. Perfection.
Updated at: Mon, 04 Sep 2023 02:28:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
31
Low
Glycemic Load
5
Low
Nutrition per serving
Calories196.8 kcal (10%)
Total Fat17.4 g (25%)
Carbs17.1 g (7%)
Sugars0.7 g (1%)
Protein2.8 g (6%)
Sodium167.2 mg (8%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat the oven to 170°C.
Step 2
In a medium bowl, sift together almond meal, powdered sweetener, gluten-free flour, and cocoa.
Step 3
Add cold unsalted butter and vanilla. Mix between fingers until the mixture resembles coarse crumbs and later a dough.
Step 4
Toss through flaked almonds, and shape the dough into a large flat round disc. If the dough is sticky, place in the fridge for 15 minutes before rolling out.
Step 5
Using a rolling pin, roll though dough out to about 1 cm thick. Do this on top of a sheet of baking paper to prevent sticking.
Step 6
Sprinkle the remaining flaked almonds and sea salt over the rolled dough, gently pressing down to embed them.
Step 7
Slice the dough like a pizza, into 8 cookies. If the dough is too soft to separate the cookies or slice, place in the fridge for 15 minutes.
Step 8
Gently place the cookies on the lined baking tray, ensuring there is a gap between each.
Step 9
Bake in the preheated oven for 9-10 minutes or until the edges are just golden brown. Allow to cool completely and enjoy.
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