Christmas Almond Shortbread
Egg free, Gluten Free, Soy free, Vegetarian
About the recipe
Baking at Christmas time is a really special time in our home. Everything seems to taste so much better when you make something in the kitchen together as a family. Yes it is extra messy but it’s definitely worth it!
These almond flour cookies are a delightful treat to whip up with your loved ones. Topped with a rich chocolate drizzle and crunchy pistachios, they’re the perfect combination of indulgence and festive flair.
Bonus: they are freezer friendly, simple enough for little helpers to join in, and delicious enough to share (if you can part with them!).
If you don’t want to make your own chocolate drizzle, you can leave it off, or simply melt some chocolate of choice!
Storage:
You can make the shortbread dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked shortbread freezes well for up to 3 months. Unbaked shortbread dough freezes well for up to 3 months.
Ingredients
150 grams softened, unsalted butter
1/2 cup coconut sugar
1 tsp vanilla extract or paste
2.5 cups almond meal/flour
garnish (optional)
2 TBSP cocoa or cacao powder
2 TBSP coconut oil
1 TBSP honey
1/2 tsp vanilla extract or paste
1/4 cup shelled pistachios roughly chopped
Method
In a deep bowl using an electric mixer, mix the sugar and the butter until it becomes a bit lighter in colour and fluffy. This will take about 3 minutes. It will naturally be a bit darker as you are using coconut sugar.
Add the vanilla and almond flour and mix well. I used clean hands for this. My hands brought the dough together really well.
Lay out a piece of baking paper on your kitchen bench and shape your dough into a long log. Roll it up in the paper and pop it in the fridge for about an hour. This makes it easier to cut into discs.
Preheat your oven to 170 C
Unroll your dough and lay the same pieces of baking paper on your baking tray. Cut your cookies into 1.5 cm discs(roughly). Press the cookies down to flatten them slightly with the palm of your hand or a spoon.
Bake for 15 minutes or until golden around the edges.
To make the garnish combine all of the ingredients ( except for the pistachios) into a small pot and on very low heat, stir continuously until smooth and combined.
Once the biscuits have cooled, drizzle with chocolate and top with pistachios. Store in an airtight container for up to 5 days.
Thermomix:
Add butter and coconut sugar to the bowl. Mix 30 sec / speed 5, then scrape down the sides and mix again 30 sec / speed 5 until creamy.
Add vanilla extract and almond flour. Mix 20 sec / speed 5 or until the dough comes together. Use hands to shape into a smooth dough if needed.
Garnish – Make the chocolate drizzle:
Thermomix: Add cocoa or cacao powder, coconut oil, honey, and vanilla extract to the bowl. Heat 2 min / 50°C / speed 2 until smooth and combined.
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