Wrap the dough or cover the bowl and refrigerate it for approximately 20–30 minutes.
Chilling is important because almond-flour dough can become soft when the butter warms up.
A short chilling period makes the dough easier to shape and helps the cookies maintain their structure during baking.
Step 6: Shape the Cookies
Remove the chilled dough from the refrigerator.
Divide it into approximately 16 equal portions.
Roll each portion gently into a ball and place it on the prepared baking sheet.
Flatten each cookie slightly with your fingers or the bottom of a glass.
For a traditional shortbread appearance, you can also gently press the surface with a fork to create a simple pattern.
Keep some space between the cookies because they may spread slightly while baking.
Step 7: Bake
Place the baking sheet in the preheated oven.
Bake for approximately 10–14 minutes, or until the edges become lightly golden.
Do not wait for the cookies to become deeply brown. Low-carb cookies can become dry if they are overbaked.
The centres may still look slightly soft when they come out of the oven. This is normal.
Step 8: Cool Completely
Remove the baking sheet from the oven and allow the cookies to cool on the pan for at least 10 minutes.
They will be fragile while warm.
Once they have cooled and firmed up, transfer them carefully to a wire rack.
Allow them to cool completely before serving.
The texture becomes more shortbread-like as the cookies cool.
Description
These low-carb shortbread cookies are buttery, delicate, lightly sweet, and wonderfully crumbly.
Unlike traditional shortbread made with wheat flour and sugar, this version uses almond flour and a low-carb sweetener to create a grain-free cookie that still delivers plenty of buttery flavour.
The cookies are especially delicious when served with hot coffee, tea, or your favourite low-carb beverage.
They are also easy enough to prepare when you want a homemade dessert without spending hours in the kitchen.
Important Notes
Use softened butter, not melted butter.
Melted butter can make the dough too soft and may cause the cookies to spread excessively during baking.
Use finely ground almond flour.
Fine almond flour creates a smoother and more delicate cookie. Coarser almond meal can make the cookies heavier and slightly grainier.
Chill the dough.
Do not skip this step. Chilling helps firm up the butter and makes the dough much easier to handle.
Do not overbake.
The cookies should only become lightly golden around the edges. They will continue to firm up as they cool.
Let them cool before moving them.
Freshly baked shortbread cookies are delicate. Moving them too soon can cause them to break.
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