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Spiced Rye and Almond Shortbread Cookies

Spiced Rye and Almond Shortbread Cookies

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

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Preparation

  1. Preheat the oven to 325°F. Grease your pan with butter or line with parchment. 
  2. Using your mixer, beat together the cubed butter and sugar until light and fluffy.
  3. Add the rye flour, almond flour, cardamom, and cinnamon to the mixture. Beat together till dough forms.
  4. Using your hands, gather the dough together and press into a smooth ball.
  5. Press the dough evenly into the prepared pan and smooth the top.
  6. Using a fork, prick holes evenly over the surface, pressing right through the dough.
  7. 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). 
  8. Bake the shortbread for 40–45 minutes, until the edges begin to look golden brown and the center has puffed slightly.
  9. Remove cookies from the oven and cut all the way through the scored slices again.
  10. Leave in the pan until cold.

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