Almond Flour Shortcake Tarts

This recipe is partially based an almond cookie recipe I found on the internets. After some modifications, I used this recipe in a single-serving strawberry shortcake tartlet.


  1. 2C Sifted Almond Flour (yes, you need to sift it and remove any husk pieces)
  1. 2 medium-sized eggs
  1. 1/4 tsp. baking soda
  1. 1/4 tsp. salt
  1. 1/2 tsp. vanilla
  1. 1/4C finely chopped unsweetened coconut flakes (optional)


Note: This batter is sensitive to cooking time. Too little time in the oven and you'll have goo; too long, and you'll have a hockey puck. I recommend checking one of the tarts at 8 minutes, and then again at 12, adjusting the baking time if necessary.

Combine all ingredients in a mixing bowl (add wet to dry) and mix with a pastry spatula until homogeneous. Place batter on a large sheet of plastic wrap and roll into a log (wrapping the batter, of course). Place plastic-wrapped batter onto a baking sheet and chill in the fridge for one hour.

Preheat oven to 330. Line a baking sheet with parchment paper. Unwrap batter and roll about 1 TBSP between palms of hands until it makes a nice dreidel shape. Place onto baking sheet and push a dimple into the top-middle of the batter. Bake for 12 minutes.


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