Apricot/Raspberry Shortbread (GAPS/Paleo)

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 apricot raspberry shortbread

I was at Trader Joe’s on Friday and saw a lady with apricot shortbread in her cart. I’ve made almond flour shortbread before, so I thought, “That couldn’t be too hard.”  Alaina had a fun time sticking her thumb in them :). I think we’ll use these as a Christmas cookie recipe.
Note: I edited the amount of almond flour and salt in this recipe the day after posting. It gives it more of a shortbread flavor.

*2  cups packed almond flour (I like Honeyville)

*3/4 to 1 tsp sea salt (Celtic, Himalayan)

*1/4 cup unsalted pasture butter -or- ghee (we used ghee, amazing!)

*1/4 cup honey

*1 pastured egg

*apricot and raspberry jam, all fruit or honey sweetened

Cream together room temperature butter or ghee and honey. Add the egg and mix well. In a separate bowl, mix almond flour and salt. mix wet and dry ingredients and refrigerate (at least 1 hour). Roll dough into 1″ balls and place on a cookie sheet. Put “thumbprints” in the cookies and fill with 1/4 teaspoon of jam. Sometimes the dough cracks a little when you do the thumbprint, just stick it back together :). It’s because almond flour doesn’t bind like grain flour. Bake at 325 degrees for 12-14 minutes on the top rack of the oven (to prevent burning the bottom). This makes about 18 cookies.

IMPORTANT: I’ve noticed something interesting about the salt in the shortbread recipe. I do love salt like most adrenally fatigued people do :) . But sometimes the cookies taste salty on the first day.  The flavors seem to blend perfectly the next day. Weird. And make sure to use unsalted butter. I’ve had more than one person accidentally try it with salted butter and it was way too salty with the amount of salt added. It makes a difference!

These are super easy to make! Tell me how it goes.


10 thoughts on “Apricot/Raspberry Shortbread (GAPS/Paleo)

    bndiaye said:
    October 6, 2013 at 5:31 pm

    any idea if coconut flour would work here. We have a child with peanut/nut allergies

    Kumu said:
    October 7, 2013 at 4:42 am

    Almond flour is luxury in India 🙂 I tried to make Almond flour myself , didn’t work very well..I will have to try the Arrowroot version or better my Almond flour making skills! I miss shortbread 😦

      Debbie responded:
      October 7, 2013 at 6:19 am

      So sorry! You’re right, some baked goods need the super fine flour to work. I don’t eat arrowroot on the GAPS diet so I can’t try that. I’ll bet it would work almost like gluten free flour if you wanted to try.

    Virginia said:
    October 10, 2013 at 3:43 pm

    Would sunflower flour work?

      Debbie responded:
      October 10, 2013 at 5:20 pm

      I’ve never used sunflower flour. You could try it if it was really finely ground 🙂

    Tiane said:
    October 17, 2013 at 5:11 pm

    Should the cookies be moist or shoukd they be dry ?

      Debbie responded:
      October 17, 2013 at 5:53 pm

      They should be softer. I know that typically shortbread is kind of crisp, but with the egg and proper cooking time they’re a little softer.

    Easy Apricot & Honey Cobbler | Sun Diego Eats said:
    November 14, 2013 at 3:02 pm

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