Description
Delicate gluten-free shortbread cookies filled with tangy homemade lemon curd, perfect for a sweet treat or holiday baking.
Ingredients
Scale
For the Crust:
- 1 cup almond flour
- 1/2 cup gluten-free all-purpose flour
- 1/4 cup coconut sugar
- 1/4 cup unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup lemon curd (store-bought or homemade)
- Powdered sugar for dusting (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and coconut sugar until light and fluffy. Add egg yolk and vanilla extract, mixing until combined.
- Gradually add almond flour, gluten-free flour, and salt, stirring until a soft dough forms.
- Roll dough into 1-inch balls and place on baking sheet. Use your thumb or a spoon to make an indentation in the center of each ball.
- Bake for 10-12 minutes until edges are lightly golden. Remove from oven and gently press indentations again if needed.
- Let cookies cool completely, then fill each indentation with about 1 teaspoon of lemon curd. Dust with powdered sugar if desired before serving.
Notes
You can customize the seasonings to taste.