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.

Serves:

Prep Time:

15 minutes

Cook Time:

10 minutes

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Desserts

Salted Almond Chocolate Shortbread

These delicious chocolate cookies are a new version of my Salted Butter Pecan Shortbreads, this time using cocoa and almonds.

The perfect afternoon tea or after dinner treat to serve with tea and coffee.

Salted Almond Chocolate Shortbread

A chocolate cookie that is soft and buttery in the middle and crunchy and salty on top, perfect for coffee dipping.

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Serves:

Prep time:

15 minutes

Cook time:

10 minutes

INGREDIENTS

1/2 cup blanched almond meal
1/3 cup powdered Lakanto, or other erythritol based sweetener
1/2 cup gluten-free flour (this one is the best)
2 tbsp Dutch processed baking cocoa
120g cold unsalted butter, cut into cubes
1/2 tsp vanilla extract
1/3 cup flaked almonds plus extra
1/2 tsp flaky sea salt

METHOD

Preheat the oven to 170°C.
In a medium bowl, sift together almond meal, powdered sweetener, gluten-free flour, and cocoa.
Add cold unsalted butter and vanilla. Mix between fingers until the mixture resembles coarse crumbs and later a dough.
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.
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.
Sprinkle the remaining flaked almonds and sea salt over the rolled dough, gently pressing down to embed them.
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.
Gently place the cookies on the lined baking tray, ensuring there is a gap between each.
Bake in the preheated oven for 9-10 minutes or until the edges are just golden brown. Allow to cool completely and enjoy.

Notes

For the best results, use the Bob’s Red Mill 1:1 GF Baking Flour
This recipe uses a Dutch processed baking cocoa, as opposed to cacao which is normally in my recipes. Both work, but my preference is a good baking cocoa, I love Rodelle.