Orange-Almond Shortbread Cookies
Orange and almond make a happy pair deliciously in these classic shortbread cookies.
Ingredients
- 0.5cupunsalted butterat room temperature
- 0.5cuppowdered erythritol (2.5 oz)
- 0.5tsp.almond extract
- 0.25tsp.saltfine
- 1servingOrange Cream Keto Chow
- 0.5cup fine almond flour (2 oz)
- 0.25cupsliced almonds
Instructions
- In a large mixing bowl, beat together the butter, powdered erythritol, almond extract, and salt with an electric mixer until light and fluffy.
- Add the Keto Chow and almond flour to the bowl and beat on low speed until fully combined.
- Stir in the sliced almonds with a spoon or spatula.
- Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a rectangular log, about 8 inches by 2 inches by 1.5 inches.
- Wrap the dough tightly and place in the freezer to chill for about 15 minutes, or until it is firm enough to slice.
- While the cookies chill, preheat the oven to 325℉ and line a 12 X 17 baking tray with parchment paper.
- Remove the cookie dough from the freezer and slice it into sixteen 1/2-inch-thick cookies.
- Place the cookies on the tray, leaving space between each cookie as they will spread slightly as they bake.
- Bake cookies on a rack set to the center of the preheated oven for about 12-15 minutes, or until golden brown around the edges and lightly golden on the top.
- Allow cookies to cool before moving them from the tray. They will crumble if moved too soon but will become firm as they cool.
- Store cookies in an airtight container in a cool, dry place for up to three days or in the freezer for up to three months.
Nutrition
Serving: 1cookieCalories: 90.1kcalCarbohydrates: 6gProtein: 2.8gFat: 8.5gSaturated Fat: 3.8gPolyunsaturated Fat: 0.64gMonounsaturated Fat: 2.79gTrans Fat: 0.2gCholesterol: 16mgSodium: 91.4mgPotassium: 124.13mgFiber: 1gSugar: 0.3gVitamin A: 240IUVitamin C: 7.5mgCalcium: 61.91mgIron: 0.35mgSugar Alcohol: 4.44gNet Carbs: 0.56g