Yes, almond flour is probably the most important ingredient in these shortbread cookies, without the almond flour you wouldn’t have a delicious low carb cookie. When baking low carb, you replace regular white flour with either almond or coconut flour. For this recipe, almond flour is the perfect consistency and taste.
These keto shortbread cookies are made with almond flour which makes them gluten-free. Now, if you replace the butter with coconut oil then it will not only make them dairy-free but also vegan and paleo . My favorite way to eat these delicious keto shortbread cookies is to dip them in my coffee or tea.
Some people may think that sugar cookies and shortbread cookies are the same, but that’s not the case. The biggest difference between sugar cookies and shortbread cookies are the ingredients and ratios. Shortbread cookies don’t contain eggs, but sugar cookies do, and because shortbread has a higher amount of butter it results in a crumbly cookie.
Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and sprinkle it with the reserved sugar. Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a bench scraper or knife to cut the shortbread into 1-by-3-inch cookies.