I’m a firm believer that just because you have certain dietary restrictions shouldn’t mean you can’t have top-notch treats. During my holiday baking, I always try and create something that is allergen-friendly so that people don’t feel left out.
In these cookies’ case, I think I actually prefer them to traditional shortbread. They’re tender and moist instead of being dry and crumbly and are still sturdy enough to hold up to glazes, icing and decorations. They’re also incredibly easy to make and don’t require any equipment which makes them super accessible.
Almond flour is my go-to for gluten and grain-free baking because it mimics the texture of traditional baked goods well and doesn’t get grainy or taste like beans like some other gluten-free flour blends. With some adjustments, it also allows you to bake without any added binders or weird ingredients to keep things from falling apart. Because who wants a bag of xantham gum taking up their pantry space?
This cookie is flexible with its flavour profile, but here I opted to use one of my favourite items- blood oranges. Orange and almond are a classic flavour combination, and the juice of the blood oranges creates a stunning pink glaze.
Other good add-ins would be:
Chopped nuts, such as pistachios, almonds or pecans
Dried fruit, such as dried cranberries
Toffee chips
Reduce almond flour by 1/4 cup and add in 1/4 cup of cocoa powder
Replace orange zest with lemon zest
1/4 tsp espresso powder
Grain-Free Blood Orange Shortbread
makes 12-15 cookies
For the Cookies:
2 cups almond flour
1/2 tsp kosher salt
1 tsp orange zest from one blood orange
1 tsp vanilla extract
6 tbsp confectioner’s sugar
6 tbsp unsalted butter, softened ( you could also substitute your favourite plant-based butter alternative here to make it vegan)
For the Blood Orange Glaze:
6 tbsp of blood orange juice ( about 1 blood orange)
1 cup confectioner’s sugar, plus more as needed
4 tbsp unsalted butter, melted (or plant-based alternative)
Combine all the cookie ingredients in the bowl of a stand mixer or mixing bowl. Beat or mix by hand until a cohesive dough forms.
Form the dough into a rectangular log and wrap tightly in plastic wrap. Place in the fridge to chill for at least 1 hour.
Preheat the oven to 350 F. Slice the cookies into 1/2 inch rectangles and arrange 1-inch apart on a large, parchment-lined baking sheet. Bake on the middle rack of the oven for 8-10 minutes until cookies turn a light golden brown on top. Place cookies on a cooling rack.
Meanwhile, prepare the blood orange glaze. Whisk together the blood orange juice, confectioner’s sugar and melted butter. If it’s too runny, add more confectioner’s sugar as needed.
Dip the cookies into the glaze and return to cooling rack to allow the glaze to set. Place a piece of parchment paper underneath the cooling rack to catch drippings. Decorate with candied orange peel, sprinkles, or more orange zest.