Tested till perfect Gluten-Free Cardamom Shortbread

Gluten-Free Cardamom Shortbread

Inspired by traditional Persian rice flour shortbreads, these pretty white delights just melt in your mouth.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 48 cookies


  • 1 cup 1cupunsalted butter, softened
  • 1-1/2 cups 1-1/2cupsicing sugar
  • 1 1eggeggs
  • 2 cups 2cupsrice flour
  • 1/4 tsp 1/4tspground cardamom
  • 1 pinch 1pinchsalt
  • 3 tbsp 3tbspfinely chopped pistachio nutpistachio nuts
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In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.

Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.

Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)

Nutritional Information Per cookie: about

cal 77 pro 1g total fat 4g sat. fat 3g
carb 9g fibre 0 chol 14mg sodium 2mg

% RDI:

iron 1 vit A 4
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