Buttery, gluten-free cookies rolled in sugar and sprinkled with just a pinch of coarse salt are surprisingly easy to make. The subtle almond flavor combines with bittersweet chocolate to make a craveable treat that might become your go-to chocolate chip cookie recipe!
Salted Chocolate Chip-Almond Shortbread Cookies
Almond Flour
Gluten FreeVegetarian
prep
15
minscook
15
minsmake
~1-1/2
Dozen3/4 cup
(1-1/2 sticks) butter, softened
1/4 cup
light brown sugar
1/4 cup
granulated sugar
1
egg yolk
1 teaspoon
vanilla
1/2 teaspoon
table salt
2-1/4 cups
Fisher® Chef Naturals® Almond Flour
3 ounces
bittersweet chocolate, chopped
1/4 cup
turbinado or demerara sugar
Coarse salt
Food Safety Instruction
DIRECTIONS
- Beat butter, brown sugar and granulated sugar in large bowl with electric mixer on medium-high speed 2-3 minutes or until light in color and fluffy. Add egg yolk, vanilla and salt; mix well. Add Fisher® Almond Flour; mix well. Add chocolate; mix just until incorporated.
- Turn dough out onto sheet of plastic wrap. Shape into 8-inch-long log. Wrap tightly and refrigerate at least 1 hour or overnight.
- Heat oven to 350°F. Spread turbinado sugar onto baking sheet. Unwrap dough. Roll in sugar, pressing to fully cover outside. Cut dough into ½-inch-thick slices. Transfer to parchment paper-lined baking sheets, spacing about 2 inches apart.
- Bake 12-13 minutes or until golden brown, rotating pans halfway. Top each cookie with a pinch of coarse salt. Cool on wire rack.
PRODUCT USED
Tips
Turbinado is a type of raw cane sugar with a light brown color, mild flavor and coarse texture.
