Gluten Free Almond Shortbread
- 1/3 Cup Rice Flour
- 1/4 Cup Tapioca Flour
- 1/4 Cup Almond Flour
- 2 Tablespoons Potato Flour (not starch)
- 2 Tablespoons Sweet Rice Flour
- 1/8 teaspoon Salt
- 1/2 Cup Unsalted Butter, softened but preferably still cool
- 1/2 Cup Powdered Sugar
- 1 teaspoon Almond Extract (Gluten Free)
Preheat oven to 325.
In a prep bowl whisk first 6 ingredients together to blend well.
Cream butter, sugar and vanilla at a medium speed just till mixed, using a professional type stand mixer with a paddle (I use a Kitchen Aid)
Add flour blend and mix on medium low, (setting 2 or 4) until the dough holds together. This will be a softer dough than the recipe above. I use a rubber spatula to ‘knead’ it into a ball.
Press dough into your shortbread mold, spreading evenly and handling dough as little as possible.
Bake on the lower rack in your oven at 325 for 30 minutes. Shortbread will be evenly golden brown across the surface.
Cool 10 – 15 minutes then loosen up the edges with a table knife before turning out onto a wooden board as described in the regular General Instructions. Cut while warm.
Gluten free shortbread will improve greatly if stored a day or two in a tin or gallon size Ziploc bag
I am working on a chocolate version, but I am not satisfied with the result yet. I will work on that a few more days I am out of the chocolate for now.
Cara Aileen (Guest Baker)