I absolutely love shortbread, especially whipped shortbread. BUT - it uses flour... standard wheat flour...
Does anyone have a variation that uses almond flour, or something such?
I tried it with almond flour already, but I think the butter was too soft, so they completely collapsed. Also, I think I might have needed more flour...
Coconut is yucky - tried it and it got very dry, and I don't like the taste.
This is a cracker recipe but very shortbread like in texture. I would think you could play with it a little to make it more like a cookie with just a few tweaks.
[url=http://alldayidreamaboutfood.com/2012/11/raisin-rosemary-crisps-low-carb-and-gluten-free.html]Low Carb Raisin Rosemary Cracker Recipe | All Day I Dream About Food[/url]
Just sub palm shortening for the lard. Merry Christmas!
[url=http://theprimaljunkfoodie.blogspot.com/2011/11/sweet-potato-lard-bread-cookies.html]The Primal Junk Foodie: Sweet Potato Lard-bread Cookies[/url]
How do you feel about tapioca and rice flour? If you combine them with almond flour it should work. I have a gluten free mixture I use to make shortbread (and anything requiring flour) for my son. I combine: 150 grams tapioca flour, 150 grams brown rice four, 200 grams sorghum flour, 200 grams millet and 300 grams white rice four, I mix it all up and store it in a plastic container.
[url=http://www.elanaspantry.com/pecan-shortbread-cookies/]Pecan Shortbread Cookies - Paleo Shortbread Cookie Recipe - Elana's Pantry[/url]
Another great combination of non-wheat flours is:
To make 1 cup:
White rice flour (2/3 cup)
Potato Starch (1/3 cup minus 2 tbsp)
Tapioca Starch (2 tbsp)
1/4 tsp of xanthan gum (optional)
I also had success with baking with corn flour/corn meal (2/3 cup minus 2 tbsp + 1/3 cup) with 2 tbsp of tapioca. I am thinking of making a golden jelly roll with lemon filling (lemon flesh reduced with sugar or maybe ground dates....) for X-mas - I think it will be very pretty. Obviously it is not an every day recipe or really Primal!