Sul Sul, Gerbits. Today’s recipe is another three ingredient recipe. We are going to be making Almond Flour Shortbread Cookies. And I added pears to it.
This recipe is an easy shortbread recipe that doesn’t have to be chilled. I am not the biggest fan of shortbread cookies. But I will make them, and experiment. The recipe will be in the description down below.
The three ingredients that you will need are: a cup of almond flour. The recipe calls for coconut sugar, but in the notes the author says that you can use an equal amount of brown sugar or granulated sugar. The last ingredient is coconut oil or butter. But with using butter instead of the coconut oil you will probably need to increase the butter to 2 and ½ tablespoons and only add 1 and ½ teaspoons of water. Because butter has a higher water content.
Again, the three ingredients that you will need are: almond flour, sugar, butter and water.
The first thing you are going to do after you have your ingredients is preheat the oven to 350 degrees Fahrenheit.
In a medium sized bowl, you are going to combine all of the ingredients. Make sure to break up any lumps in the flour and sugar.
Shape the dough into 1-inch balls. Space them 2 inches apart. Flatten halfway, 5 minutes into baking, with a fork.
Bake for 10-12 minutes until golden. They will seem somewhat soft, while they are hot. But once they cool they will firm up.
You are going to cool on the sheet for 10 minutes. Transfer to a wire rack and let them cool completely.
These cookies were really simple and easy to bake and eat. Sometimes I don’t care much for shortbread cookies because of the sandy texture they have. When I make cookies or eat cookies I like the soft chewy ones. Not sandy. But every once in a while I like the sandy cookies.
I hope that you all liked this recipe. Feel free to check it out in the description down below. Vadish, Dag Dag!
Show the original author some 💖💖💖Power Hungry
Printable version of this recipe: on the blog
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