Recipe: Vanilla Almond Shortbread Cookies (makes about 12-15 cookies, depending on how big you make them)
2 cups almond flour
1/4 cup tapioca flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup coconut sugar
1 TBSP pure vanilla extract
2 tsp pure almond extract
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
In a separate bowl, melt palm shortening (or coconut oil). Stir in vanilla, egg and almond extracts. Add to dry ingredients and stir until combined. The dough will be a bit crumbly. Form into a ball and place between 2 pieces of parchment paper. Roll out to about 1/4″ thick and cut into desired shapes. *Note: If you’re short on time, or just don’t feel like rolling the cookies out, you can just form them individually by hand and flatten them. However, I think they taste better being rolled out flat…and they look prettier. =)
Place onto baking sheet and bake for 6-9 minutes. Mine took 8. Let cool on baking sheet for 2 minutes before removing to cool on a rack. Enjoy!