Chocolate Dipped Almond Shortbread Cookies with Sea Salt

Greatly inspired and adapted from IBreatheImHungry


Ingredients

Makes 16 cookies


6 tablespoons butter (or coconut oil), melted

2 cups almond flour (I used Bob’s Red Mill)

½ cup coconut palm sugar (or any other granulated sweetener of your choice)

Dark chocolate for coating

Sea salt


Directions


Preheat oven to 375°F (190°C) and place a rack in the middle.

In a bowl combine melted butter, almond flour, and sugar. Mix well until a dough forms.

Form into a ball, cover with plastic wrap, and chill in the refrigerator for at least 10 minutes.

Press (or roll) between two sheets of parchment paper into a roughly 6x8 inch rectangle (it should be about ½-inch thick).

Remove the top parchment paper, transfer to a baking sheet, and cut with with a sharp knife into 3x1-inch rectangles. Wet the blade after each cut and do not separate the rectangles. Poke with the tines of a fork to decorate.

Bake for 14 minutes, until slightly golden brown.

Let cool completely, then cut along the scored lines.

Melt dark chocolate in a narrow double boiler (or in a coffee mug in the microwave) and dip the bottom ⅓ of each cookie into the chocolate.

Place on parchment paper lined baking sheet, sprinkle with sea salt, and let cool until the chocolate has completely hardened.