Orange & Almond Shortbread Cookies

2 1/4 cup Almond Meal

1/4 cup Pamela’s Artisan Blend Gluten Free Flour (or regular flour if gluten isn’t an issue for you)

1/4 tsp Sea Salt

1/4 tsp Baking Soda

1/8 tsp Cinnamon

6 tbsp Honey (or Agave)

1 tbsp Vanilla

1 1/4 sticks melted unsalted butter (10 tbsp)

Zest from 1 medium orange

 

 

In a medium sized mixing bowl combine Almond Meal, Flour, Salt, Baking Soda and Cinnamon. In a separate small mixing bowl mix together Honey, Vanilla, and butter.  Pour wet ingredients into bowl with the flour mixture, mix thoroughly (dough should be soft but not sticky, if it’s too sticky you can add up to 1/4 cup more flour) mix orange zest into dough.

 

Form dough into a log about 2 in in diameter, wrap in parchment paper and freeze for about 2 hours until firm.

 

Preheat oven to 350. Cut dough into 1/4 in thick slices, place on parchment lined cookie/baking sheet and bake for 8-9 min.  These cookies will retain their shape and size while cooking so they can be spaced 1/2-1 in apart.

 

Cookies should be removed from baking sheet and placed on cooling rack immediately after removing from oven to prevent from over browning.

 

This recipe should make about 3 dozen cookies.

 

To make Almond Toffee Cookies (also very good) reduce honey to 5 tbsp, reduce butter to 1 stick (8tbsp), omit Cinnamon, and replace orange zest with 1 cup toffee chips (or ½ a bag of crushed Werther’s Originals hard candies)