Shortbread Cookies with Lemon (Almond Flour)

lemonflourshortbreadcookies These easy Lemon Almond Flour Shortbread Cookies are crisp and buttery. These slice and bake cookies are gluten-free and perfect for spring.

6 Tbsp. butter, softened slightly, but still cool (85 g)
½ cup Monk Fruit Sweetener with Erythritol (Granular) (100 g)
2 Tbsp. lemon zest, freshly grated (from 2 medium lemons)
½ tsp. sea salt
½ tsp. pure almond extract
2½ cups blanched superfine almond flour, such as Bob's Red Mill (280 g)

Using an electric mixer, cream together the butter and sugar until well combined and creamy. Scrape down the sides of the bowl.

Add the lemon zest and mix on low speed until combined. Add the salt and almond extract and mix on low speed to combine, scraping down the sides of the bowl as needed.

Add the almond flour in 3 separate additions, mixing on low after each addition until combined. The dough will be crumbly at first, but continue to mix on low speed and it will come together. Once the dough begins to stick together, stop mixing.

Divide the dough in half. Shape each half first into a ball and then into a log that is 1½" in diameter and wrap in plastic wrap. You can roll the dough log a bit more after wrapping it in the plastic wrap to smooth it out. Refrigerate for at least 2 hours and up to 24 hours.

When you are ready to bake the cookies, preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Line two baking sheets with parchment paper.

Using a sharp knife, cut the dough into ¼" thick slices. Place the cookies on the prepared baking sheets, spacing them about 1" apart. Bake for 7-10 minutes, until the cookies are barely golden on the edges and bottoms. Be very careful not to over-bake the cookies. If you are baking two pans of cookies at once, rotate the pans from top to bottom and front to back halfway through the baking time.

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling. Store cooled cookies wrapped airtight at room temperature for up to 5 days or in the freezer for up to 3 months.

Cook's Notes:

I recommend that you weigh the flour for an accurate measurement.
Not all almond flours are ground the same or have the same moisture content. This recipe has only been tested with Bob's Red Mill almond flour.