ALMOND SHORTBREAD
SQUARES
Fabulous shortbread with an almond flavor enhanced by the almond extract that I
added. I was conservative with the
amount as not everyone likes a strong almond flavor. This shortbread requires a nice-tasting butter. Also, please
use the exact amount of butter suggested and if your mixture is not
moist, add a little more melted butter.
The butter is what will give it that buttery shortbread texture.
2 cups almond flour (500 mL)
1 cup Splenda® Granular, (250 mL)
OR for zero carb, use a combination
of liquid sweetener and powdered erythritol (no more than 1/3 cup
(75 mL)
1 stick of butter PLUS 2 tbsp
(150 mL)
1/2 tsp almond extract (2 mL)
In
medium bowl, mix almond flour and Splenda® Granular, OR 1/3 cup (75 mL)
powdered erythritol.
In
small bowl, place butter and nuke about 50 seconds, or until butter has
melted. Add liquid sweetener if using to
equal sweetness of 2/3 cup (150 mL) sugar, and almond
extract; stir. Make a well in the almond
flour mixture and pour in the butter.
Stir to combine well. Turn out
into an 8-inch (20 cm) glass baking dish.
Bake
20 minutes or until the edges are turning golden brown. Allow to cool 10 minutes and then using a
serrated knife, score the shortbread into 4 rows both ways to make 16
squares. Freeze for 1 hour and refrigerate
or simply do the latter and wait the extra time for the squares to set up
properly.
Yield: 16 squares
1
square/Splenda/No Carb
150.0/144.0
calories
3.1/3.1
g protein
14.2/14.2
g fat
1.5/1.5 g fiber
3.0/1.5
g net carbs