I don’t think I have anything to say (which is rare, ask my friends!) So, here it is 🙂
*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
*1/4 cup honey
*1 pastured egg
Cream together room temperature butter or ghee and honey. Add the egg and salt and stir to combine. Add the almond flour and mix well. Refrigerate at least 1 hour. Roll dough into 1″ balls and place on a cookie sheet. Put “thumbprints” in the cookies. 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 350 degrees for 12-14 minutes on the top rack of the oven (to prevent burning the bottom). This makes about 18 cookies.
*1/4 cup unsalted pasture butter
*2 Tbsp honey (1/8 cup)
*1/4 tsp sea salt (Celtic, Himalayan)
Put all ingredients in a sauce pan and cook on medium heat until bubbly. Turn to medium-low and continue stirring until temperature reaches 235-240 degrees. Remove from heat and let cool for a minute. Spoon into the thumbprints in the shortbread and let cool.
IMPORTANT: I’ve noticed something interesting about the salt in the shortbread recipe. I love salt like most people with adrenal fatigue :). But the cookies taste salty to me 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!
Now that I’ve tweaked and perfected this recipe, it’s definitely one of my best!!!! Tell me how it goes.