Shortbread (2) Recipe | Nutritional Therapy for IBD

Ingredients

1½ cups almond flour

6 TBSP butter - slightly softened

3 TBSP honey

2 TBSP butter (glaze)

1 TBSP honey (glaze)

1 tsp cinnamon (glaze)

½ cup finely chopped pecans or other nuts (glaze)

150 grams almond flour

84 grams butter - slightly softened

3 TBSP (45 ml) honey

2 TBSP (28 grams) butter (glaze)

1 TBSP (15 ml) honey (glaze)

1 tsp (5 ml) cinnamon (glaze)

50 grams finely chopped pecans or other nuts (glaze)

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Egg Free

Soy Free

Preheat the oven to 350°F (180°C).
Mix the first three (bread) ingredients together very well.
Press into a 10" spring form pan - no need to grease the pan. The shortbread is quite thin.
Bake at 350°F (180°C) until golden brown - this should be fairly dry, not soft and crumbly - about 15-18 minutes. Let cool in the pan for 5 minutes.
While the shortbread is baking, prepare the glaze.
Melt butter in a small saucepan. Add honey and cinnamon and mix well.
After the shortbread has cooled for 5 minutes, brush the glaze on the top of the shortbread with a pastry brush.
Sprinkle finely chopped nuts on top of the glaze.
Put back in the oven and bake for another 5 minutes.
Cool and eat.
This is wonderful by itself or along with frozen yogurt, mousse, or sorbet.