GLUTEN-FREE DAIRY-FREE ALMOND SHORTBREAD

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GLUTEN-FREE, DAIRY-FREE ALMOND SHORTBREAD 

1 cup almond flour (Bob's Red Mill is fab)

3 tablespoons softened Earth Balance vegan stick

3 tablespoons powdered sugar

1/8 teaspoon salt

3/4 teaspoon vanilla extract

Sprinkle powdered sugar and pumpkin pie spice

....

Preheat oven to 350 degrees.  Line a baking tray with parchment paper.

In a small bowl, with a fork, combine the flour, margarine, powdered sugar, and salt, until crumbly.  Stir in the vanilla.  Dough should start to stick together very well.

Place in freezer for a few minutes to chill.  Flatten into a disc a little more than 1/4 inch thick.  Cut into wedges and prick with a fork.  Bake for about 8-10 minutes, until edges are nicely browned. 

Makes 12 cookies

Per Serving: 86 Cal; 2 g Protein; 9 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 61 mg Sodium

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