Chocolate Dipped Almond Shortbread Cookies with Sea Salt
I firmly believe that shortbread is one of the simplest and most satisfying cookies there is.
And yet, there is a notable, sad absence for a shortbread recipe on this site and it’s like totally my fault.
But you see, authentic Scottish shortbread is made of just 3 ingredients: butter, sugar, and flour. And sugar and flour (2 out of 3) are not paleo-friendly.
Which means that shortbread is almost like paleo-poison: all one you need is one bite to be doomed for all eternity Mwahahaha Hahahaaha...
All kidding aside — and knowing that eating shortbread won’t result in sudden death — I personally wouldn’t recommend eating shortbread every day if you’re trying to shed a few pounds or keep them off. Nor if you’re trying to avoid refined carbs and sugar.
Shortbread is amazing but it’s not, you know, green juice.
Yet, there is a way to make a paleo-friendly slightly healthier version of shortbread.
Because if there’s one thing I know is that there is myriad of ways shortbread can be adapted and still be as delicious as the original.
So for this very paleo-friendly version I used almond flour and coconut sugar (arguably one of the most paleo-friendly granulated sweetener there is.)
I also dipped the shortbread in dark chocolate and sprinkled a bit of sea salt on top. Because, you know, chocolate.
The result is a crispy, buttery, nutty, fragrant, and perfectly salted shortbread.
I won’t go as far as saying that this shortbread is super healthy, but it’s so amazing I’m sure it will make you happier, and that's what matters.
Greatly inspired and adapted from IBreatheImHungry
Ingredients
Makes 16 cookies
6 tablespoons butter (or coconut oil), melted
2 cups almond flour (I used Bob’s Red Mill)
½ cup coconut palm sugar (or any other granulated sweetener of your choice)
Dark chocolate for coating
Sea salt
Directions
Preheat oven to 375°F (190°C) and place a rack in the middle.
In a bowl combine melted butter, almond flour, and sugar. Mix well until a dough forms.
Form into a ball, cover with plastic wrap, and chill in the refrigerator for at least 10 minutes.
Press (or roll) between two sheets of parchment paper into a roughly 6x8 inch rectangle (it should be about ½-inch thick).
Remove the top parchment paper, transfer to a baking sheet, and cut with with a sharp knife into 3x1-inch rectangles. Wet the blade after each cut and do not separate the rectangles. Poke with the tines of a fork to decorate.
Bake for 14 minutes, until slightly golden brown.
Let cool completely, then cut along the scored lines.
Melt dark chocolate in a narrow double boiler (or in a coffee mug in the microwave) and dip the bottom ⅓ of each cookie into the chocolate.
Place on parchment paper lined baking sheet, sprinkle with sea salt, and let cool until the chocolate has completely hardened.
Nutrition facts
One cookies yields 152 calories, 12 grams of fat, 11 grams of carbs, and 3 grams of protein.
Read more..
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