Corn Flour & Almond Shortbread Cookies
These simple but elegant fluted cookies go well with ice cream or a reviving cup of tea. The recipe is easy to double.
- ¾ stick (3 ounces) unsalted butter, cut into small dice
- ¼ cup (1¾ ounces) sugar
- ¼ teaspoon almond extract
- ¾ cup (3 ounces) whole grain, stone-ground corn flour, plus extra for dusting
- ¼ cup (1¼ ounces) cornstarch
- Pinch of fine sea salt
- 5 tablespoons (1½ ounces) almond meal
- Sliced almonds, optional
Whizz the butter in a food processor until creamy. Add the sugar and almond extract and process until light and fluffy. Scrape down the bowl and add the corn flour, cornstarch, salt and almond meal. Process briefly, just until the dough starts to cling together. Turn out onto a large sheet of plastic wrap, crumbs and all. Using the wrap to help you, form the dough into a 3½ x 5-inch rectangle. Enclose in the wrap and chill for 30 minutes.
Heat the oven to 350° F. Line a baking sheet with parchment paper.
Unwrap the dough, and spread the plastic wrap out. Sprinkle both sides of the dough lightly with corn flour and rub it in. Cover with a second sheet of plastic wrap and roll out slightly less than ¼-inch thick. Remove the top sheet of wrap and cut into 2-inch rounds with a fluted cutter. Re-roll the trimmings for more cookies. Top each cookie with a slice of almond, if using, pressing it in very lightly. Bake for about 15 minutes, until pale gold. Let rest on the baking sheet for 10 minutes before transferring to a wire rack to cool.
Baking time: 15 minutes. Chilling time: 30 minutes. Standing time: 10 minutes.
Serving size: 1 cookie.
Calories: 60, Carbohydrates: 6 g, Protein: 1 g, Fat: 3.5 g, Cholesterol: 5 mg, Sodium: 0 mg, Fiber: 1 g
Gluten-Free Living Food Editor Jackie Mallorca has more than a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook: Gluten-Free Recipes for Everyone and Gluten-Free Italian.
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