Gluten-Free Almond Shortbread

Gluten-free Almond Shortbread

1 1/4 C raw almonds

3/4 C toasted and coarsely chopped almonds

2/3 C rice flour

2/3 C turbinado sugar or white granulated sugar

1/2 teaspoon of fine sea salt or regular salt

1/4 teaspoon of baking soda

10 cut tablespoons of butter or margarine or vegan butter (room temp)

1 teaspoon vanilla extract

1/4 teaspoon of almond extract

1 large egg, lightly beaten

In the bowl of a food processor, process the raw almonds to a flour, about 30 seconds, then add in the rice flour, sugar, salt, baking soda and process for about a minute.

Toss in the butter, and the extracts and process just until the dough comes off the sides of the bowl; add the egg and blend well. Add the toasted almonds and process just until the mixture is blended.

This is forgiving dough. For a pie crust: Flour your hands with a little rice flour, and press this mix into a 9” springform pan or a parchment lined 10” tart pan or into small 1 1/2 inch balls to press into a nonstick muffin tin. Bake at 325 degrees for 15-20 minutes based on whether it is a springform pan or the small tarlets in the muffin tin. Keep an eye on them. Let the springform cool for 10 minutes before filling, if you are twice-baking it. and let the tartlets cool for 5-10 minutes before transferring to a wire rack to cool completely.

For cookies: Line a quarter-size cookie sheet with plastic wrap, then press the dough into the sheet. Don’t build up the sides; try to keep it flat, and cover with parchment and chill for at least four hours. When you’re ready to bake, preheat the oven to 325, and turn the slab of firm dough onto a lightly rice floured surface. With knife, cut them into squares. It’s a waste to use a cookie cutter. Place the squares about an inch apart on a parchment lined cookie sheet and bake till golden and firm, about 20-25 minutes. Again, let cool for five minutes on the sheet, then transfer carefully to a wire rack to cool completely.