125 grams salted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon vanilla extract
2/3 cup (90 grams) + 2 tbsp all-purpose flour
1/3 cup (30 grams) + 1 tbsp almond flour (meal)
2 tablespoons (15 grams) rice flour
Preheat oven to 300 degrees F (150 degrees C) with the rack in the middle of the oven. Line baking pan with parchment paper (I use Glad Bake).
In the bowl of your electric mixer cream the butter and sugar until smooth (about 2 minutes). Beat in the vanilla extract. In a separate bowl whisk together the flours (all purpose, almond, and rice). Add this mixture to the butter and sugar mixture and beat just until incorporated.
Press the shortbread dough evenly into the baking pan to form an even circle of about 8mm thick. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. Using a sharp knife, score (make shallow lines) the top of the shortbread into 8 even pieces.
Place in preheated oven and bake until it is nicely browned (biscuit color), about one hour 15 minutes. Transfer shortbread to rack and cool for five minutes before cutting into 8 wedges (along the lines scored) on a cutting board. Cool completely on a wire rack.
The cookies were light with the almond flour adding a subtle nutty aroma to it.
I would think drizzling some melted dark chocolate on the surface after cookies are cooled would be decadent.
Delicious with a pot of coffee or tea as tea-time treat. Or hot chocolate.....