Gluten Free Cardamom Shortbread
Delight in the buttery, melt-in-your-mouth texture of Gluten Free Cardamom Shortbread, a sophisticated twist on classic shortbread with a warm, aromatic spice profile. This recipe combines gluten-free all-purpose flour and almond flour to create a tender, crumbly texture that’s naturally gluten-free yet irresistibly rich. Ground cardamom lends a subtle, exotic flavor, perfectly complemented by creamy unsalted butter and a hint of vanilla. With just 20 minutes of prep time and an easy slice-and-bake method, these cookies are as effortless to make as they are stunning on a cookie tray. Whether you're hosting a holiday gathering or simply craving an indulgent treat, these cardamom-spiced shortbread cookies are the perfect addition to your gluten-free baking repertoire.
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Recipe Information
Ingredients
- 180 grams Gluten-free all-purpose flour
- 30 grams Almond flour
- 170 grams Unsalted butter (softened)
- 80 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cardamom
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, ground cardamom, and salt. Set aside.
In a separate large mixing bowl, use an electric mixer to cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the butter-sugar mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until the dough comes together. Avoid overmixing.
Transfer the dough onto a sheet of parchment paper. Shape it into a disk, wrap it tightly, and refrigerate for 15-20 minutes to firm up.
Once chilled, roll the dough out to about 1/4 inch (6 mm) thickness on a lightly floured surface using gluten-free flour.
Use a cookie cutter of your choice to cut out shapes and transfer them to the prepared baking sheet, leaving about 1 inch of space between cookies.
Bake the shortbread cookies in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 246.7 g | 90% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 80.6 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
