Spiced Rye and Almond Shortbread Cookies Spicewalla Team 11/19/2021 Share Pin Tweet Ever tried cookies made with rye or almond flour? Even if you have, you've probably never had ones as delicious as these, we promise. Thanks to our baking bud Hallie Sharpless AKA @spinachdaddy, we're bringing you a nutty, wholesome version of everyone's buttery fave. Interesting enough for your office bake-off, but familiar enough to get gobbled up by Grandma. Prep Time: 10 minutes Cook Time: 45 minutes Ingredients butter, for greasing pan, or parchment 1/2 cup of unsalted butter (1 stick), cut into small cubes 1/3 cup of granulated sugar 1 cup of wholemeal rye flour 1 cup of almond flour 1/2 tsp Spicewalla Ground Cinnamon 1/2 tsp Spicewalla Ground Green Cardamom Powder Coarse brown sugar or extra granulated sugar, for topping Shop the Recipe Cinnamon Powder $7.68 Green Cardamom Powder $12.45 Print Preparation Preheat the oven to 325°F. Grease your pan with butter or line with parchment. Using your mixer, beat together the cubed butter and sugar until light and fluffy. Add the rye flour, almond flour, cardamom, and cinnamon to the mixture. Beat together till dough forms. Using your hands, gather the dough together and press into a smooth ball. Press the dough evenly into the prepared pan and smooth the top. Using a fork, prick holes evenly over the surface, pressing right through the dough. Score the dough with a knife to create light indentations to form individual triangles (if using a round pan) or rectangles (if using a square pan). Bake the shortbread for 40–45 minutes, until the edges begin to look golden brown and the center has puffed slightly. Remove cookies from the oven and cut all the way through the scored slices again. Leave in the pan until cold. Shop the Recipe Cinnamon Powder $7.68 Green Cardamom Powder $12.45 Fall snack vegetarian Winter 2 Comments Honestly, Amy – that sounds incredible. If you make ’em be sure to update us! Spicewalla Fam on January 26, 2022 These sound awesome! Could Chai Masala spice blend be used in place of the cinnamon and cardamom, or are there other spices in the blend that would compete too much with the rye flour? Amy on January 26, 2022 Add a Comment Name Email Message Please note, comments must be approved before they are published