Gluten-Free Cardamom Shortbread

gluten free cardamom shortbread et al Author: Canadian Living Credits: gluten free cardamom shortbread et al

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

  • Portion size 48 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 1/2 cup icing sugar
  • 1 egg
  • 2 cups rice flour
  • 1/4 teaspoon ground cardamom
  • 1 pinch salt
  • 3 tablespoons finely chopped pistachio nut

Method

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 facts Per cookie: about

  • Sodium 2 mg
  • Protein 1 g
  • Calories 77.0
  • Total fat 4 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gluten-Free Cardamom Shortbread