This is a variation of the traditional shortbread recipe to make it gluten-free.
Ingredients
- ½ cups almond flour: 1 piece
- brown rice flour: 1 cup
- sorghum flour: 0.5 cup
- white sugar: 0.5 cup
- ground cinnamon: 2 tsp
- ground allspice: 0.75 tsp
- ground cardamom: 0.5 tsp
- ground ginger: 0.5 tsp
- sea salt: 0.5 tsp
- unsalted butter: 1 cup (softened)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
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Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
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Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
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Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
