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Easy Cookie: Gluten-Free Almond Shortbread

Yields 8 cookies¼ cup whole almonds1 cup gluten-free all-purpose flour1/3 cup coconut sugar1 teaspoon cinnamon8 tablespoons cold unsalted butter1 teaspoon vanilla extractGluten-Free Flour Mix (optional)2 ½ cups brown rice flour2 ½ cups white rice flour½ cup cornstarch½ cup tapioca starch½ cup potato flour2 tablespoons xantham gum {pinterest_rich_pins_images} Easy Cookie: Gluten-Free Almond Shortbread {/pinterest_rich_pins_images}

Easy Cookie: Gluten-Free Almond Shortbread

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    Gluten-Free Almond Shortbread
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    Shortbread ingredients
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    Process dry ingredients until combined and pulverized, then add butter.
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    Process until the mixture comes together in a large, sticky mass.
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    Pat the dough down, forming a 9-inch circle, pierce all over with a fork, and cut into 8 equal wedges.
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    Fresh from the oven
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    Gluten-Free Almond Shortbread
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    Gluten-Free Almond Shortbread
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    Gluten-Free Almond Shortbread
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    Gluten-Free Almond Shortbread

Text, photos and food cooked by Michal Martinek

May 9, 2017

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Gluten-Free Almond Shortbread

This gratifyingly simple, not-too-sweet, crunchy cookie is made with just a handful of basic ingredients like almonds, butter and cinnamon. I’ve been playing with gluten-free recipes lately and really like the flour mix I used here, which I found in a fun Japanese dessert cookbook called Kyotofu. It’s a great cup-for-cup substitute for all-purpose flour that you can use in other recipes. You can of course use any store-bought gluten-free all-purpose flour mix or go with regular flour.


  1. Yields 8 cookies
  2. ¼ cup whole almonds
  3. 1 cup gluten-free all-purpose flour
  4. 1/3 cup coconut sugar
  5. 1 teaspoon cinnamon
  6. 8 tablespoons cold unsalted butter
  7. 1 teaspoon vanilla extract
  8. Gluten-Free Flour Mix (optional)
  9. 2 ½ cups brown rice flour
  10. 2 ½ cups white rice flour
  11. ½ cup cornstarch
  12. ½ cup tapioca starch
  13. ½ cup potato flour
  14. 2 tablespoons xantham gum


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.


Place the almonds in the bowl of a food processor fitted with an S-blade, and process until finely chopped. Add the flour, sugar and cinnamon, and pulse until combined and the almonds are almost pulverized. Add the butter and vanilla, and process until the mixture comes together in a large, sticky mass, about 35–45 seconds.


Remove the dough from the bowl and shape into a ball with your hands. Place it in the middle of the baking sheet and, starting in the middle and working toward the edges, pat down the dough with your fingers, forming a 9-inch circle, about 1/8-inch thick. Pierce the dough all over with a fork, and cut into 8 equal wedges with a knife—this will help to cut the cookies easily after baking.


Bake in the oven until golden brown and crisp around the edges, about 15 minutes. Remove from the oven, and right away, carefully cut into 8 wedges with a knife. Let cool on a cooling rack. Sprinkle with powdered sugar if you like. Store in an airtight container for up to 5 days.


To make the Gluten-Free Flour Mix, combine all ingredients in a bowl and store in an airtight container for up to 2 months.


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