Almond Cardamom Shortbread – Melt-in-Your-Mouth & Unique!

Ingredients
• 1 cup almond flour
• ½ cup butter or coconut oil, softened
• ¼ cup maple syrup or honey
• ½ tsp ground cardamom
• ½ tsp vanilla extract
• Pinch of salt
• Chopped pistachios or almonds for topping (optional)

Instructions

1. Preheat oven to 160°C (320°F) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, ground cardamom, and salt.
3. In a separate bowl, beat the softened butter (or coconut oil) with maple syrup and vanilla until creamy.
4. Add the dry ingredients to the wet mixture and stir until a soft dough forms.
5. Roll dough into small balls, flatten slightly, and place on the baking sheet.
6. Press chopped nuts on top of each cookie, if using.
7. Bake for 12–15 minutes, or until the edges are lightly golden.
8. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

#TastyFoodRecipes #ShortbreadCookies #AlmondFlour #HealthyBaking #CardamomCookies

Vous avez dit :

GIVE ;E THE FULL EXTENDED RECIPE

ChatGPT a dit :

Sure! Here’s the full extended recipe for Almond Cardamom Shortbread – Melt-in-Your-Mouth & Unique, with added tips, variations, and details for the best results.

---

Almond Cardamom Shortbread – Melt-in-Your-Mouth & Unique

These soft, fragrant shortbread cookies are naturally gluten-free and refined sugar-free. They’re rich, buttery, and spiced with aromatic cardamom — perfect with tea or coffee.

---

Ingredients

• 1 cup (100g) almond flour (blanched and finely ground)
• ½ cup (113g) unsalted butter or coconut oil, softened to room temperature
• ¼ cup (60ml) maple syrup or honey (room temperature for easy mixing)
• ½ teaspoon ground cardamom (freshly ground for more intense flavor if possible)
• ½ teaspoon pure vanilla extract
• A pinch of fine sea salt
• 2–3 tablespoons chopped pistachios or almonds (optional, for topping)

---

Instructions

1. Preheat the oven:
   Set your oven to 160°C (320°F). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Mix the dry ingredients:
   In a medium bowl, whisk together the almond flour, ground cardamom, and salt until well combined. Set aside.
3. Cream the wet ingredients:
   In a separate large bowl, beat the softened butter or coconut oil with the maple syrup (or honey) and vanilla extract until smooth and creamy. This takes about 1–2 minutes with a hand whisk or electric mixer.
4. Form the dough:
   Add the dry ingredients to the wet mixture and mix until a soft, pliable dough forms. It may seem crumbly at first, but keep mixing — it will come together. If it’s too dry, add 1 tsp more maple syrup.
5. Shape the cookies:
   Scoop out small portions (about 1 tablespoon each), roll them into balls, and slightly flatten them with your fingers or the bottom of a glass. You can also use a cookie stamp for a decorative finish.
6. Add toppings (optional):
   Gently press a pinch of chopped nuts on top of each cookie, if desired. Pistachios pair beautifully with cardamom.
7. Bake:
   Place in the preheated oven and bake for 12–15 minutes, or until the edges just begin to turn golden. The centers may look soft — that’s okay; they firm up as they cool.
8. Cool completely:
   Allow cookies to cool on the baking sheet for 10 minutes, then carefully transfer them to a wire rack to cool completely. These are delicate when warm.

---

Storage Tips

• Store in an airtight container at room temperature for up to 5 days.
• For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months.

---

Variations

• Spiced version: Add a pinch of cinnamon or nutmeg for extra warmth.
• Coconut twist: Add 2 tbsp unsweetened shredded coconut to the dough.
• Rosewater cardamom: Replace vanilla with ¼ tsp rosewater for a Middle Eastern touch.
• Chocolate-dipped: Once cooled, dip half the cookie in melted dark chocolate and let set.

---

Tips for Success

• Make sure your butter or oil is softened, not melted.
• If using coconut oil, use the solid kind, not melted.
• Don’t overbake – they should be pale with just a hint of golden color at the bottom.
• Let them cool fully before moving — almond flour cookies are very soft when hot.

---

Prep time: 10 minutes

Cook time: 12–15 minutes

Cooling time: 10 minutes

Total time: ~30–35 minutes

Makes: ~16 small cookies