From their crumbly consistency to their buttery bite, these nutty vegan almond shortbread are just as a good as a standard classic version.
When I can’t sleep, I count cookies—well, sort of.
Actually I plan what I am going to cook the next day and brainstorm about new recipes.
I find nothing more relaxing than being in the kitchen fully immersed in a project, so when I am struggling with a slight case of insomnia, even thinking about cooking can help my mind focus its way to sleep.
Full disclosure, I typed the first draft of this post in bed after an hour of tossing and turning.
I have always been a fan of shortbread cookies.
From their crumbly consistency to their buttery bite, I never can eat just one.
When I saw this recipe for vegan almond shortbread, I knew I had to give it a try.
Coconut oil instead of butter? Could it be possible to bake good shortbread substituting the key ingredient? Yes!
They were so delicate they had to be stored in the fridge, but I loved how intensely nutty these fragile cookies turned out.
From their crumbly consistency to their buttery bite, these nutty vegan almond shortbread are just as a good as a standard classic version.
Adapted from Food & Wine March 2016
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