My husband and I are doing our best to eat healthy. This sometimes means using alternative flours to cut down on carbs. However, I do miss certain things, although this almond flour shortbread is a nice alternative. After all, in Drums of Autumn, Claire does make a cake with ground hickory flour. We are just going to stretch things a bit and use almond flour instead.

Ingredients

• 1.5 cups of almond flour
• 3 Tablespoons of maple syrup
• 3 Tablespoons of melted coconut oil
• 1/4 teaspoon of salt
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of almond extract

Directions:

1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
2. Add all of the ingredients to a mixing bowl. Use a spatula to combine.
3. Use your hands to squeeze the dough into one large dough ball. If it’s too wet, add extra almond flour.
4. Use a measuring tablespoon to scoop the dough and roll into a ball.
5. Place each ball onto the lined cookie sheet.
6. Use a fork to flatten each cookie.
7. Bake for 10-12 minutes until slightly golden and slightly hard on top.
8. Cool on the cookie sheet for 5 minutes and then transfer to a cooling rack.
9. Store in a container in the fridge for up to 5 days.

Tips:

• The thinner the cookie, the crispier it is. Either flatten more with the fork or reduce the syrup to 2 Tablespoons and add 1 Tablespoon of water.
• Sometimes if my kids are helping, we add sprinkles or melt chocolate chips and drizzle on top.