Gluten-Free Lemon Almond Shortbread
A zesty and delicious shortbread with a buttery melt-in-your-mouth texture. It’s gluten-free and with a slightly unusual flavour combination that’s just sweet mouth joy!
Servings: 15 biscuits
Calories: 144kcal
Ingredients
- 100 g unsalted butter (room temp.)
- 60 g icing sugar
- 50 g caster sugar
- 175 g ground almonds
- 2 lemons' zest
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Pre-heat oven: 185°C / 165°C (fan) / Gas Mark 4 ½ / 365°F
- Cream together the butter, icing sugar and caster sugar, until fluffy and fully combined.
- Add in the remaining ingredients and mix together to form large crumbs.
- At this stage you can then use your hands to press the crumbs together into a large ball of dough and lightly knead until smooth.
- Roll the dough into a log, roughly 5-7cm in diameter.
- Wrap the log in cling film and refrigerate for 30mins or up to a few days if making in advance.
- Slice the log into roughly 2cm thick rounds and separate out onto a lined baking sheet. Leave at least a few centimetres between discs for the biscuits to spread as they cook.
- Bake for 10-12 minutes until lightly golden brown at the edges. The biscuits will be hot and soft when they come out, but will firm up as they cool.
Nutrition
Calories: 144kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg