Description
Buttery and crisp, these delicate orange-flavored gluten-free shortbread cookies are made with almond flour, millet flour, and tapioca — and they’re naturally sugar-free and low-carb. Dipped in dark chocolate, they become an elegant and irresistible holiday treat that feels indulgent yet wholesome. They’re simple, beautiful, and always a crowd-pleaser.
Ingredients
- 1 1/2 cups almond flour (packed)
- 1/2 cup millet flour
- 1/2 cup tapioca flour
- 1/4 cup allulose
- 100g cold unsalted butter, cubed
- 1 egg
- 2 teaspoons orange zest (from 2 oranges)
- 1 teaspoon vanilla extract
- Pinch of salt
- 200g dark chocolate (85% cacao, sugar-free if diabetic), for dipping
Instructions
- Prepare the dough: In a large mixing bowl, combine the almond flour, millet flour, tapioca flour, allulose, and salt. Add the cold butter, egg, orange zest, and vanilla. Use your hands to bring everything together into a cohesive dough. (Alternatively, pulse everything in a large food processor until the dough forms.)
- Chill: Divide the dough into two equal portions. Flatten each portion slightly, wrap in plastic film, and refrigerate for 30 minutes.
- Preheat the oven: Heat the oven to 170°C / 340°F and line a baking sheet with parchment paper.
- Roll out the dough: Place one piece of chilled dough between two sheets of parchment paper. Gently roll it out from the center toward the edges into a rectangle about 0.5 cm (1/4 inch) thick, keeping the layer as even as possible.
- Cut the cookies: Using a pizza cutter and a ruler as a guide, cut the dough into long rectangular cookies — about 2 1/2 inches long and 1/4 inch wide. Repeat with the trimmings. Separate them gently and transfer them onto the prepared baking sheet using a spatula.
- Bake: Bake for 10–11 minutes, until lightly golden. Keep an eye on them — they brown quickly, especially in hotter ovens. Transfer to a cooling rack and repeat with the second batch.
- Dip in chocolate: Chop the chocolate and melt it in a small saucepan. (Optional: stir in a bit of extra orange zest once melted — I love some extra orange flavor!) Dip half the length of each cooled cookie into the chocolate and place on a parchment-lined tray. Refrigerate for 20–30 minutes, until the chocolate sets.
- Store: Keep the cookies in a glass container in the refrigerator for several days, or freeze them for longer storage.
