Chocolate Dipped Grain Free Shortbread
Ingredients1 1/2 cups/135g/4.7 oz blanched almond flour 1/4 cup + 3 tsp/30g/1 oz coconut flour 1/8 tsp salt 1/4 cup/45g/1.5 oz Natvia 2 large egg whites 1/3 cup/80g/2.8 oz unsalted butter 1/2 cup/90g/3 oz finely chopped dark or semi sweet chocolate 1 tsp Coconut oil pinch Espresso powder pinch salt optional
- Preheat the oven to 350F. Line a cookie sheet with parchment or a nonstick pad and set aside.
- Melt butter in the microwave or on the stove top and set aside to cool slightly.
- In a large mixing bowl, whisk together the almond flour, coconut flour, salt and sweetener.
- Add the egg whites and butter (which should be cool enough that you can hold your fingertip in it for 5-10 seconds without flinching) and stir until evenly combined. It should be slightly sticky.
- Gather the batter into a ball and turn it out onto a cutting board.
- Let it rest on the cutting board for 5 minutes, which will allow the coconut flour to absorb the moisture completely.
- Once the excess moisture has absorbed, divide the dough into two equal portions. Gather the first half into a tight ball, then roll or press into a disk (about 1/2" thick).
- Cut the disk in half, then cut each half into thirds so that you get six triangles out of the disk.
- Transfer the triangles to the prepared cookie sheet, spacing them about 1" apart, then repeat the process with the remaining dough, to create another 6 cookies.
- Gently poke each cookie a few times with a fork, or make a decorative border with the tines.
- Bake for 18-20 minutes, remove from the oven and transfer cookies to a wire rack to cool completely and firm up.
- Prepare the dipping chocolate by melting the chocolate and coconut oil in the microwave or over a double boiler. Add the espresso powder and salt (if using), and stir until completely smooth.
- Grip each cooled cookie by the pointy end and swipe the wide end through the chocolate. Shake gently to remove excess chocolate, then transfer to a piece of wax or parchment paper to solidify.