Salted Almond Chocolate Shortbread

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.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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.

↑Support creators by visiting their site 😊