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Paleo Rosemary Shortbread shown with fresh rosemary

Paleo Rosemary Shortbread

A delightfully crisp cookie with a touch of honey and rosemary.
Slice of Paleo
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Dessert
Cuisine British
Servings 20
Calories 116 kcal

Equipment

  • electric mixer
  • parchment paper
  • pastry scraper (optional)

Ingredients
  

  • 1/2 cup sustainable palm shortening this recipe was made with Spectrum
  • 1/4 cup honey
  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/8 tsp kosher salt
  • 2 tsp fresh rosemary, minced

Instructions
 

  • Rinse and dry fresh rosemary and remove leaves from stem. Mince the leaves by repeatedly chopping until you have very small pieces.
  • Combine almond flour, tapioca flour, kosher salt, and minced rosemary in a bowl and set aside.
  • Measure palm shortening and honey and place in a medium sized bowl. Using an electric mixer, mix until fluffy and creamy.
  • Add the flour mix to the shortening honey mixture. Stir with a spoon until it is combined and comes together into a dough.
  • Place dough on a sheet of parchment paper. Roll out into a log shape approximately 10 inches long. It helps to pick up each side of the parchment and let the dough roll back and forth to help shape it into a log.
  • Wrap the parchment around the dough log and tuck down the sides like a present and place in the refrigerator for a minimum of 2 hours and up to 24 hours. If chilling for more than a few hours, wrap in plastic wrap for extra protection so the dough doesn't dry out.
  • Remove dough from the refrigerator. Using a knife or pastry scraper, cut the dough into pieces about 1/2" thick, aiming to cut about 20 pieces (if the dough crumbles, let sit at room temperature until it is pliable.) If needed, use your fingertips to reshape each piece into a circle, then place on a parchment lined baking sheet.
  • Place the baking sheet in the refrigerator for 30 minutes. This will help the cookies maintain much of their shape while baking. Preheat the oven to 300°F degrees.
  • Remove the baking sheet from the refrigerator and place in the middle rack of the oven. Bake for 20-22 minutes, until edges start to brown. Remove from the oven and let sit for 5 minutes, then slide the cookies off the parchment and onto a cooling rack. Let rest until completely cooled.
  • To store, place cookies in a cookie tin at room temperature for up to 1 week. They store nicely in an airtight container the refrigerator for up to 10 days or the freezer for up to 1 month. Enjoy!

Nutrition

Calories: 116kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 15mgPotassium: 3mgFiber: 1gSugar: 4gVitamin A: 0.3IUVitamin C: 0.02mgCalcium: 18mgIron: 0.4mg
Keyword paleo dessert, paleo shortbread, shortbread
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