Blueberry Almond Shortbread Cookies
Ingredients
- 1 cup plant-based butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon almond extract
- 1 cup gluten-free flour
- 2 cups almond flour or meal
- ½ teaspoon salt
- Blueberry compote (recipe follows)
- Marcona almonds, toasted and chopped (for garnish)
FOR THE BLUEBERRY COMPOTE
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- Zest and juice of 1 large lemon
Instructions
- Preheat your oven to 325° F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar together until smooth. Scrape down the sides of the bowl as needed. Add the almond extract and vanilla bean paste, mixing until fully combined.
- Add the gluten-free flour, almond flour and salt. Mix until the dough comes together and no dry spots remain. Be sure to scrape the bottom of the bowl to ensure everything is well incorporated.
- Portion the dough into 2-inch balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with your palm to create a cookie about ½-inch thick with a flat top.
- Bake for 12 minutes, rotating the sheet halfway through to ensure even baking.
- As soon as the cookies are out of the oven, gently press the back of a spoon into the center of each to form a small divot.
- Fill each divot with the blueberry compote, about 2 teaspoons full, and return the cookies to the oven for an additional 2–3 minutes, allowing the filling to set.
- Once out of the oven, top with toasted, chopped almonds for garnish.
- Allow the cookies to cool completely before serving. Makes about 1 dozen.
FOR THE BLUEBERRY COMPOTE
- In a small pot, combine the blueberries, sugar, lemon zest and lemon juice.
- Cook over medium-low heat for about 15 minutes, stirring occasionally, until the mixture thickens. Set aside to cool.
Notes
TIPS & TRICKS:
Use the right tools for mixing. This recipe calls for a stand mixer, which is perfect for creaming the butter and sugar to perfection. If you don’t have one, a hand mixer will work too, just be sure to cream the butter and powdered sugar until light and fluffy. This ensures the cookies have that melt-in-your-mouth shortbread texture.
If you prefer using regular butter, it works great! Just be aware that it may cause the cookies to brown faster. If you go this route, check your cookies 2–3 minutes sooner than the recipe suggests.
Gluten-free flour blends can vary in texture and absorbency, so accurate measurement is key. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife for precision. If the dough feels a little dry, add a teaspoon or two of plant-based milk to bring it together.
If you want to use regular, all purpose flour, that should be fine, though the cookies will most likely spread more than the gluten-free cookies, so if using regular flour, do not flatten them.
Make sure the compote thickens enough to hold its shape in the cookie divots. If it’s too runny, it might spill over during the second round of baking. Keep in mind that the compote will thicken even more as it cools.
You’re not limited to just blueberry compote. Try experimenting with strawberry compote, blackberry jam or even lemon curd for a fun twist on these cookies.
Make the dough ahead of time. I love having cookie dough ready in the freezer for a last-minute treat or unexpected guests. If you decide to freeze the dough, freeze it in a single layer on a cookie sheet before transferring it to an airtight container or freezer bag. When you’re ready to bake, just let the dough soften while your oven preheats.
Marcona almonds are preferred for the garnish, as they have a great, buttery rich crunch. But if you don’t have access to marconas, regular toasted almonds work too.