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Paleo Rosemary Shortbread shown with fresh rosemary
Slice of Paleo

Paleo Rosemary Shortbread

A delightfully crisp cookie with a touch of honey and rosemary.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings: 20
Course: Dessert
Cuisine: British
Calories: 116
Ingredients Equipment Method Nutrition

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

Equipment

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

Method
 

  1. Rinse and dry fresh rosemary and remove leaves from stem. Mince the leaves by repeatedly chopping until you have very small pieces.
  2. Combine almond flour, tapioca flour, kosher salt, and minced rosemary in a bowl and set aside.
  3. Measure palm shortening and honey and place in a medium sized bowl. Using an electric mixer, mix until fluffy and creamy.
  4. Add the flour mix to the shortening honey mixture. Stir with a spoon until it is combined and comes together into a dough.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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
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