Tender almond flour shortbread with a hint of orange and a whole lot of chocolate. I’ve taken a classic holiday cookie and made it low carb and gluten-free!
Okay, Thanksgiving is done and gone and it’s time to get cracking on the Christmas holiday baking. Even if you celebrate Chanukah or Kwanzaa or some other winter holiday, or no holiday at all, I expect you to be baking your little hiney off over the next few weeks. Why? Because Winter Holiday baking, no mater what you’re celebrating, is such a true joy. There are so many fun and festive things to make and they are made in the spirit of the season…all about making and sharing and feasting with loved ones. For me, there is nothing quite like it. No baking at any time of year compares to baking in December, prepping pretty little bags of cookies and tying them all up with pretty string. And then giving them out to loved ones and neighbours and pretty much anyone who will take one.
Shortbread is a classic holiday cookie for which I have always had a deep-seated affection. They are my dad’s favourites and boxes of Walker’s Shortbread would be in plentiful supply at our Christmas gatherings. They still are, because my dad’s not about to change his ways. But I’ve managed to make what I consider a very good approximation of traditional shortbread with my low carb ingredients. Of course, I can’t help myself and have to put in some fun flavours and of course, dip it all in chocolate. It wouldn’t be an All Day I Dream About Food recipe if I just did the basics, now would it?
Please see my Chocolate Orange Shortbread Sticks on Swerve Sweetener.
Serves 15 (2 cookies per serving)
Food energy: 153kcal
Total fat: 13.00g
Calories from fat: 117
Cholesterol: 12mg
Carbohydrate: 5.98g
Total dietary fiber: 2.08g
Protein: 3.30g
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