Let’s talk shortbread for a quick minute.
Shortbread has two very distinctive characteristics; how short (i.e., dry and crumbly) it is, and its rich buttery flavor.
These Vanilla-Almond Shortbread Cookies have both of those features.
Take note, because the flavor of butter is very pronounced in these cookies, this is not the time to cheap out – you want to go for the good stuff! When this shortbread literally melts in your mouth you’ll be glad you did. In addition to their deep buttery flavor, these cookies have a subtle hint of both vanilla and almond, which makes them beautifully scented and a bit more special than your average shortbread.
These cookies keep well for up to a week, so they’re the perfect thing to keep on hand for sharing with friends who unexpectedly pop by for a cup of coffee or tea, plus they make a really pretty addition to a paleo-friendly cookie platter.
- 4 tablespoons unsalted grass-fed butter, slightly softened (See Note)
- ¾ teaspoon pure vanilla extract
- 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note)
- 1/16 teaspoon fine salt
- 1 cup (115 g) almond flour
- 15 thin almond slices, for topping (optional)
- Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
- Beat together the butter, vanilla, stevia, and salt in a medium bowl until smooth. Stir in the almond flour.
- Scoop the dough out and roll into 2 teaspoon-sized balls. Arrange the balls on the prepared baking sheet about 1 to 2 inches apart, and use the palm of your hand to slightly flatten each ball. If desired, lightly press 1 thin almond slice into the top of each cookie.
- Bake until the cookies are a very light golden color on the bottom, but are still sandy colored on top, about 11 to 13 minutes, rotating the tray once.
- Cool completely on the tray before removing; store in an airtight container at room temperature for up to 1 week.