You know how chefs always tell you how easy something is to make, ”you just add this…” or “just whip us that”, which is fine if you’re a chef, and it’s second nature to you, but not so easy for us home enthusiast cooks.
After running three pairing dinners in November at the Sheraton Suites Calgary Eau Claire’s restaurant, Flower & Wolf, so many people asked for the recipe for the almond shortbread after wolfing it down as an accompaniment to the apple cheesecake with caramel, that we just had to ask Executive Chef Cole Glendinning for the recipe!
Many thanks to Chef for sharing his recipe, it’s not only delicious but gluten-free too, and we’re ready to believe that this one really is as easy as it sounds!
3 cups ground almond flour
1 cup soft butter
1/3 cup icing sugar
2 tsp (10 mL)vanilla paste
- Preheat oven to 330º F
- In a mixer, cream the butter, icing sugar, and vanilla together with the paddle attachment.
- Add the almond flour and mix in until incorporated.
- Roll out the dough into ½ cm thickness and put in the freezer.
- Bake from the freezer for 13 minutes or until golden brown
- Break apart and enjoy!