Almond Shortbread Cookies
These healthy almond shortbread cookies are quick and easy to prepare. They’re soft and chewy and filled with maple syrup and butter flavor. They’re made with 100% almond flour adding numerous health benefits and a depth to the taste. This is one of my favorite recipes to make for my family and the best part is you won’t even feel guilty after swiping a couple of them hot off the tray. If you’re pregnant make sure to check with your doctor which flowers are healthy for pregnancy; and of course they are just as delicious made without flowers.
cookies and rockets
The past two weeks have been a strange mix between cookies and rockets, war and baking, pregnancy and riots. I’m 9 months pregnant, waiting for the birth any day. The dissonance between what’s been going on in Israel and what I’ve been trying to focus on is greater than ever.
Just as I began my maternity leave and the end of my pregnancy a war broke out. I had plans of spending the past two weeks resting and focusing on the upcoming birth. I had hoped to spend the mornings while my daughter Sophia was at kindergarten meditating, cooking, and finishing up some loose ends for work and the coming baby. Instead I spent the first few days in shock. I felt unable to function, the atmosphere was similar to the mood during the first coronavirus lockdown. A feeling of waiting, waiting for information and for something to happen. Luckily we have a safe bomb proof room in our apartment, it’s actually more like a big closet, but still it’s been reassuring being able to stay in the house when the rocket alarm goes off. Sophia and I curled up on a mattress on the closet floor for the first few nights. You can imagine how that felt with a giant pregnant belly.
shavuot
After the initial shock, I’ve been trying to focus on normal day to day things that ground me and help keep me relaxed. Focusing on the pregnancy and preparing for the birth through yoga and meditation has helped. Also the extra family time (my daughter’s at home because of the war) can be difficult but also a pleasure. Last week was the Jewish holiday of Shavuot. Shavuot celebrates the receiving of the Torah and the beginning of the wheat harvest. Culturally it’s also a celebration of the bounty that Israel has to offer- fruit, vegetables, flowers, dairy etc.
For a couple of days leading up to the holiday it felt good to try and immerse myself in preparation. Something about preparing cookies with flowers, our challah bread braided like stars, stuffed grape leaves rolled around the table, the activity helped clear our worried minds. These cookies were especially fun to prepare with Sophia. She loved cutting the dough with cookie cutters and putting an edible flower on each circle.
almond shortbread
The recipe is super simple to prepare, healthy, and delicious. The cookies are made using 100% almond flour, butter, maple syrup, vanilla, and salt. Surprisingly the dough rolls out easily and they hold their shape beautifully. I love them best straight out of the oven, when they’re still soft and warm and chewy. They taste really similar to shortbread cookies from my childhood. If adding flowers, edible pansies or rose petals are great choices. Make sure that the flowers aren’t sprayed before using them and if pregnant check with your doctor about which flowers are ok or top with whole almonds.
Almond Shortbread Cookies
Soft, chewy, and filled with delicate almond, butter, and vanilla flavors, these gluten free cookies are easy to prepare. If you're like us, you'll find yourself turning to them when you're craving a sweet that you can prepare quickly. You won't even feel guilty after eating a couple of them hot off the tray. If you have edible flowers such as roses or pansies available, they look especially beautiful on top, but whole almonds can be a beautiful alternative. If pregnant make sure to check with your doctor before consuming flowers.
INGREDIENTS
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup maple syrup
- 60 grams melted butter
- 1 teaspoon vanilla
INSTRUCTIONS
- Preheat the oven to 150 C
- Whisk together the almond flour, baking powder, and salt.
- Add in the maple syrup, butter, and vanilla and mix to form a wet dough.
- Put your ball of dough on a sheet of baking paper. Slightly wet your rolling pin so that the dough doesn't stick to it and roll out the dough until it's about 1/2 cm thick.
- Use cookie cutters to cut out circles or the shapes of your choice. Keep slightly wetting the rolling pin or cookie cutters if needed.
- Bake for 8-10 minutes until the bottom and the edges of the cookies are golden.
- Best eaten fresh but can be stored in an airtight container after cooling completely.
thanks to berryhunting for the pictures
