1 cup all-purpose flour (120 g)
1/2 cup unsalted butter, softened (100 g)
1/2 cup almond flour, skinless and ground (75 g)
1/4 cup plus 2 tablespoons confectioner's sugar (60 g)
2 tablespoons vanilla extract
1 cup all-purpose flour (120 g)
1/2 cup unsalted butter, softened (100 g)
1/2 cup almond flour, skinless and ground (75 g)
1/4 cup plus 2 tablespoons confectioner's sugar (60 g)
2 tablespoons vanilla extract
Preheat the oven to 350°F (medium)
Combine all-purpose flour, butter, almond flour, and 1/4 cup of confectioner's sugar in a large bowl
Mix until a uniform dough forms
Remove small portions of the dough and shape into rolls about 1 cm thick
Cut into pieces about 6 cm long and mold into a crescent shape
Place on a baking sheet and bake for approximately 7-10 minutes, or until lightly golden
Remove from the oven and let cool
In a separate bowl, mix remaining confectioner's sugar and vanilla extract
Sprinkle over the shortbread
41 calories per serving
