Melt-in-your-mouth gluten-free shortbread made with almond flour and fragrant cardamom. Simple 3-ingredient recipe with optional nut topping.

Scale

1 cup almond flour

½ cup butter or coconut oil, softened

¼ cup maple syrup or honey

½ teaspoon ground cardamom

½ teaspoon vanilla extract

Pinch of salt

Chopped pistachios or almonds (optional)

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1. Preheat oven to 350°F (175°C). Line pan with parchment paper.

2. In a bowl, combine almond flour, butter (or coconut oil), maple syrup (or honey), cardamom, vanilla, and salt until dough forms.

3. Press dough evenly into the prepared pan and sprinkle nuts on top if using.

4. Bake 18–20 minutes until edges are lightly golden.

5. Cool completely, then cut into 12 pieces. Enjoy!

Measure almond flour by spooning and leveling.

Cut while slightly warm and finish cooling in pan.

Store in an airtight container for up to 4 days, or freeze for longer storage.