Gluten Free Pistachio Cranberry Shortbread
These gluten free pistachio cranberry shortbread cookies are buttery, crisp, and perfect for sharing. A festive treat worth making any time of year.
Equipment
- food processor
Ingredients
- 1 1/2 cups Almond Flour
- 1/2 cup Tapioca Starch
- 1/3 cup Powdered Sugar
- 1/4 tsp Salt
- 1/2 cup Cold Unsalted Butter, cut into small cubes
- 1 tsp Vanilla Extract
- 1/2 cup Shelled Pistachios, roughly chopped
- 1/3 cup Dried Cranberries, roughly chopped
Instructions
- In a food processor, combine almond flour, tapioca starch, powdered sugar, and salt. Pulse a few times to combine evenly.
- Add the cold butter cubes and vanilla extract. Pulse in short bursts until the mixture resembles coarse crumbs and begins to clump together, about 15 to 20 pulses.
- Transfer the dough to a clean surface and fold in the chopped pistachios and dried cranberries by hand, pressing and kneading gently until evenly distributed. Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour until very firm.
- Preheat your oven to 325 degrees F and line a baking sheet with parchment paper. Slice the chilled log into rounds about 1/3 inch thick and place them 1 inch apart on the prepared baking sheet.
- Bake for 14 to 16 minutes until the edges are lightly golden. The centers may still look pale which is perfect.
- Let the cookies cool on the baking sheet for 10 minutes, then carefully transfer to a wire rack to cool completely. They will firm up as they cool into a crisp, buttery shortbread.
Nutrition
Serving: 1servingCalories: 85kcalCarbohydrates: 7gProtein: 1gFat: 6g
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