With Valentine's day just a few days away. . .
. . . we thought we'd share this lovely recipe for quick. . .
. . . and easy cookies that are. . .
. . . low in sugar but packed with rich flavors. . .
. . . perfect to share with a sweetie or two this weekend.
Almond Flour Shortbread Valentines
Recipe adapted from here. Makes 18 heart cookies
- 1 cup almond flour
- 3 tablespoons softened unsalted butter
- 3 tablespoons powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup dark/semi sweet chocolate chips (reserve for decorating)
Mix all of the ingredients together (apart from the chocolate) in a bowl until well combined. Turn the cookie dough out onto a sheet of wax paper and use the paper to help you roll it into a log about 1 1/2" in diameter.
While the dough is in the paper, use a chopstick or something similar to make an indentation in the top of the roll. This will be the top of your heart shape.
Roll the log over to one side of the soon to be heart and use your hands to flatten the other side that is facing you. The counter top will flatten the other side quite nicely. Flip the roll carefully to even out the two sides and place in the freezer to chill for one hour.
When the dough is chilled, preheat the oven to 350.
Slice the cookie dough into 1/4" slices carefully to maintain the heart shape. Place the cookies on a parchment lined baking sheet about 1 1/2" apart and return them to the freezer for a few minutes to chill a bit before baking.
Bake for 8 to 10 minutes or until the bottoms are golden. Allow to cool for three minutes before gently moving them to a wire wrack to cool completely (they are a bit fragile at this stage).
In a metal bowl over a pot of simmering water, melt your chocolate. Use the melted chocolate to either decorate the top or bottom of the cookie and pace on a wax paper lined tray. Allow the chocolate to harden in the fridge before sharing the cookies.
With the Kids: