These Orange Cardamom Almond Flour Cookies have hints of holiday flavors. This gluten-free shortbread recipe can be made ahead and frozen. Dip in chocolate!
Course Bars and Cookies
Prep Time 10minutes
Cook Time 10minutes
Chocolate dipping 10minutes
Total Time 30minutes
Author Flavour & Savour
2cupsalmond flour,blanched, superfine ground
1tsppure vanilla extract
2tsporange zest,divided, 1 tsp for the batter, 1 tsp for garnishing the chocolate-dipped cookies.
Preheat oven to 350° F. if you plan to bake the cookies right away. If using the slice-and-bake method, wait until the dough has been chilled to preheat the oven. Line a baking sheet with parchment paper.
In a medium bowl, cream softened butter and sugar together.
Add remaining ingredients (except chocolate) and stir until well combined.
At this point, you can roll small balls of dough in the palm of your hand, thrn flatten slightly on the baking sheet. Cookies made this way will spread a little more than those made using the slice-and-bake method.
To make slice-and-bake cookies, place the dough on a sheet of plastic wrap. Form into a log approximately 8 inches long. Roll in the wrap to make it round. Chill for 2 hours or longer. You can freeze the dough at this point.
Slice the chilled log into cookies ¼ inch thick. Transfer to the prepared baking sheet. 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.
Dip the cookies, one by one, part way into the melted chocolate.
Return to the baking sheet to set. Sprinkle with remaining teaspoon of orange zest. Cool completely before storing in an airtight container.