About a dozen years ago, WildeMan gave me the Ratio cookbook as part of the best birthday gift ever.
So, with him being diabetic now, I need more low sugar cookie recipes. So, I looked up the basic shortbread and started having some fun.
This was my first take. Next time, I think I'd double all ingredients except the egg to get a more shortbread-like texture. But for now, these aren't bad for cookies with less than 1.5 g sugar per 9 g cookie.
Ingredients
4 ounces (113 g) butter
2 ounces (60 g) sugar
6 ounces total flour:
- 60 g almond flour
- 110 g gf flour blend
1 Egg
1/2 tsp almond extrct
1/2 tsp double fold vanilla
1/4 tsp baking powder
Dash salt
Chopped slivered almonds - about 36g
Directions
- Cream butter and sugar. Add extracts and egg.
- Add in flours, baking soda, salt.
- Chill dough 30 minutes
- Chop slivered almonds and put in a shallow bowl
- Roll out 9g balls of dough (see note below)
- Dip tops of balls in almonds.
- Place on cookie sheet about 1.5" apart, flatten with fingers.
- Bake 350 for about 12 minutes, until lightly browned.
- Cool on wire rack, then eat or freeze.
Note:
Yes, I weigh each ball to get a more consistent cookie size, and hence more consistent cookie browning. Not to mention more consistent calorie/sugar counts. It's not that hard, and with practice, it gets even easier.
- Put almonds in shallow dish.
- Place dish on scale, and zero out.
- Grab off a ball of dough, maybe about the size of your thumb, and roll into a ball.
- Place ball on top of almonds, and note weight. Add or remove small pinches of dough to get the right weight. Don't worry about rerolling the ball.
- Repeat steps 3 and 4 until the dish is full.
- Making sure each ball has almonds squished into it, remove balls, place on cookie sheet, and flatten.
