These delicious, tender Almond Flour Espresso Shortbread Cookies are flavoured with coffee and drizzled with chocolate. This grain-free shortbread recipe can be made ahead and frozen.
3ozwhite chocolate or semi-sweet chocolateuse sugar-free chocolate chips, if desired
Instructions
In a medium bowl with an electric mixer, or in the bowl of a stand mixer, cream softened butter and confectioner's sugar (or powdered Monkfruit) together.
Dissolve 2 teaspoons instant espresso powder in two teaspoons of hot water. Add this coffee to the creamed butter and sugar and beat until combined.
Add almond flour, salt and the remaining teaspoon of espresso powder and beat, just until combined.
Place the dough in a large ziplock bag. Using a rolling pin, roll into a square about ⅜ inches thick.
Lay the flat dough in the bag on a baking sheet and refrigerate for 2 hours or overnight. At this point, you could freeze the dough if you like.
When ready to bake, preheat the oven to 350°F. and line a baking sheet with parchment paper.
Cut the the bag open with scissors and peel it away from the dough.
On a flour-dusted board or countertop, slice the dough into rectangles about 1 ½ by 2 ½ inches.
Transfer to the lined baking sheet. Prick with a fork, then place the cookie sheet with the cookies in the fridge until the oven has preheated.
Bake at 350°F. for 8 - 10 minutes or until very lightly browned. Remove from oven and let cool on baking sheet for 5-10 minutes until firm, then remove to a wire rack to cool completely.
Melt chocolate over, not in, hot water. To make tempered chocolate, melt 2 oz. of the chocolate, then remove from heat and stir in the remaining ounce.
Using a piping bag fitted with a narrow tip, drizzle the chocolate over the cookies.
Cool completely before storing in an airtight container. Place a piece of parchment paper between the layers to protect the chocolate drizzle.