clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free almond shortbread

gluten free orange + spiced almond shortbread

  • Author: Tiffany LaForge
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 40 1x


A gluten free shortbread cookie, flavored with warm spices, orange zest and almonds, is dipped in rich dark chocolate.


  • 2 cups unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose cup for cup gluten free flour (such as Bob’s or Cup4Cup)
  • 1/2 cup finely ground roasted, unsalted almonds (plus more for garnish, chopped)
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon all-spice
  • 1 tablespoon orange zest
  • 8 ounces dark chocolate
  • 1 tablespoon coconut oil


  1. Preheat oven to 350 degrees.
  2. Grind roasted, unsalted almonds in a food processor until you get half a cup.
  3. Mix the gluten free flour with the almond flour, zest, salt and all of the spices.
  4. Cream softened, room temperature butter with sugar for a minute or two until combined. Add vanilla.
  5. Add the dry mixture to the butter in 3 additions until just combined, scraping the bottom of the bowl.
  6. Form your dough into 3 rectangular logs and wrap in plastic. Chill in the fridge for about 45 minutes, until firm. (If you would like to roll out/cut your cookies into shapes, chill your dough and roll out on a floured surface).
  7. Cut your dough into rectangles about a half inch thick. Place on a parchment lined baking sheet. Your cookies should still be cold/firm when placing in the oven. If they’ve softened, put them in the fridge on the baking sheet for about 10 minutes.
  8. Bake cookies at 350 degrees for about 20 minutes or until cookies are beginning to brown at the edges.

For Dipping

  1. Melt 3/4 of the chocolate with the coconut oil over a double boiler. The coconut oil will help keep the chocolate smooth and shiny in lieu of tempering. Once melted, take off the heat and add the rest of the chocolate. Let sit until melted.
  2. Dip cooled cookies into the chocolate and sprinkle with chopped, toasted almonds. Place in the freezer a few minutes until the chocolate is set.
  3. Enjoy!


These cookies are best eaten fresh the day of. They will be okay for a few days in an airtight container, but note that they will be soften some.