Almond Flour Shortbread Cookies

Preparation

1. Preheat your oven to 160°C (140°C fan) and line a large baking sheet with baking paper.

Make the Dough

2. In a medium mixing bowl, beat the softened butter, powdered sweetener, vanilla extract, almond extract (if using), and salt together with a spatula or hand mixer until pale and creamy (about 2 minutes).
3. Add the almond flour and stir until a crumbly mixture forms, then press and knead it together with your hands to form a cohesive dough ball.

Shape and Bake

4. Roll the dough between two sheets of baking paper to roughly 8–10mm thickness.
5. Use a small round cookie cutter or a glass rim (about 5cm diameter) to cut out 10–12 rounds. Re-roll the dough scraps and cut again until all dough is used.
6. Place the cut rounds onto the prepared baking sheet, leaving about 2cm of space between them.
7. Prick the top of each cookie gently with a fork twice in a criss-cross pattern.
8. Bake for 12 to 15 minutes, or until the edges are just lightly golden. Keep a close eye on them during the last few minutes, as almond flour browns quickly.

Cool and Serve

9. Remove from the oven and let the cookies cool completely on the baking tray for at least 20 minutes before handling, as they are very delicate while hot and firm up as they cool.