I love trying out new things in the kitchen – ingredients, recipes, a cool new cooking gadget!
Most recently, I have been wanting to try baking with almond and coconut flours. My niece, Britta, is my go-to girl when it comes to new flours, and she kindly sent me this almond flour recipe from King Arthur Flour to try out.
This week, I am most definitely feeling a change in our morning weather — cooler, crisper and [gasp!] even the odd occurrence of frost one day! Even the chickens aren’t too sure about these cooler mornings. I’m grateful that the days have still been warming up, but the cool mornings are definitely starting to inspire autumn baking, and yesterday, I decided this would be the perfect recipe to try!
You can find the recipe here- Almond Flour Shortbread Cookies from King Arthur Flour
This recipe was so simple to make, and the only substitution I made was coconut oil in place of the butter. I loved the wonderful aroma of the almond flour as the cookies baked, and when the cookies came out, my first impression was:
They’re so cute!
They’re much smaller than the typical cookies I bake — so to me, they looked as “cute as a button” — especially with the tiny dab of jam in the middle! They would be perfect with tea, hot chocolate or on a picnic with the girls!
Aviah and I were the first to try them, and they were lovely! I loved the flavor and delicate texture of the almond flour; this is surely a recipe I would make again!
Only next time, I will double the batch. Fifteen “cute as a button” cookies go awfully fast in this family!