Ingredients
- 9 tablespoons unsalted butter at room temp (124g)
- 1/2 cup powdered sugar (60g)
- 1/2 teaspoon vanilla extract
- 3 cups almond flour (300g)
- Pinch of salt
- 1 egg white
- 1 tablespoon water
- 2 tablespoons raw organic cane sugar
Instructions
- Preheat your oven to 325°F.
- In a large bowl, beat the butter and sugar with an electric hand mixer until smooth and creamy. Add the vanilla and beat until well mixed.
- Stir in the flour and salt until well mixed. Form the dough into a square, wrap in plastic wrap, and chill 20-30 minutes.
- Once chilled, roll the shortbread between two layers of parchment paper (one on the bottom, one on top of the shortbread dough) until about 1/2 inch thick. You should have roughly a 10x8 inch square.
- Remove the top layer of parchment and cut the dough into 2x1.5 inch squares (you'll have 24). Gently transfer the parchment paper with the dough onto a cookie sheet.
- Whisk the egg white and water until well mixed and brush on top of each cookie. Sprinkle with granulated cane sugar.
- Bake until the edges are just golden brown, about 12-14 minutes (they set up a lot!). Cool completely on the pan.