Chai Spiced Almond Shortbread
Chai Spiced Almond Shortbread is a festive twist on traditional shortbread cookies, and is vegan and gluten-free!
Equipment
- 8-inch tart pan with removable bottom or 8-inch round cake pan
Ingredients
- 2½ cups fine almond flour
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ cup maple syrup
- ¼ cup virgin coconut oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat oven to 325° Fahrenheit.
- Prepare an 8-inch tart pan with removable bottom or 8-inch round cake pan by tracing the bottom of the pan with pencil on a sheet of parchment paper. Cut out the round and place at the bottom of the pan. Spray lightly with baking spray.
- Combine all dry ingredients in a medium mixing bowl. Add the liquids and mix thoroughly to combine until the dough comes together.
- Transfer the dough to the prepared pan and press into an even layer.
- Prick the dough all over with a fork.
- Score the dough into 12 even wedges with a pastry cutter or knife, gently cutting through the surface.
- Place the pan in the oven and bake for about 25 minutes until the shortbread is golden brown and firm.
- Cool completely on a rack. Carefully remove the shortbread from the pan and gently break apart along the score lines.
- Serve as a Fika treat or any time of the day!
Servings: 12 Cookies