Low Carb Clementine Cardamom Shortbread Cookies

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Clementine

• Baking & Spices

  • 2 oz 90% or greater cacao dark chocolate
  • 2 cups Almond flour
  • 1/4 tsp Cardamom, ground
  • 1/2 cup Sweetener, granulated

• Dairy

  • 6 tbsp Butter

Found on ibreatheimhungry.com

Description

Ingredients

• 6 Tbsp butter, melted
• 2 cups almond flour (IBIH recommends)
• ½ cup granulated sweetener (IBIH recommends)
• ¼ tsp ground cardamom
• ¼ tsp clementine (tangerine) zest
• 2 oz 90% or greater cacao dark chocolate (IBIH recommends)

Directions

• Combine the melted butter, almond flour, sweetener, cardamom, and zest in a medium bowl and mix until well combined. Form into a ball and chill for 10 minutes.
• Press or roll between 2 sheets of parchment paper into a 6 x 8 inch rectangle with a thickness of about ½ inch. Cut (but dont separate) into sixteen 3 inch by 1 inch rectangles and poke with a fork to decorate if desired.
• Bake in a preheated 350 degree (F) oven for 14 minutes or until slightly golden brown.
• Cool and cut along scored lines into sixteen cookies.
• Melt the chocolate in a narrow coffee mug in the microwave for 1 minute, then 30 additional seconds at a time until melted. Dip the bottom ⅓ of each cooking into the chocolate and place on a parchment lined surface to cool.
• Sprinkle with additional clementine zest before the chocolate has completely hardened.

Nutrition