Since it is summertime and the kids are on vacation, I though you’d appreciate colorful gluten free shortbread cookies. They are flavored in vanilla, almond, and chocolate, but you can choose other flavors and colors if you desire. Neapolitan is an Italian favorite, just like the ice cream. They are buttery, have just a little chew, and they have a little crunch. Enjoy!
Neapolitan gluten free shortbread cookies recipe sure to please any Italian connoisseur or anyone who enjoys a sweet, buttery cookie. They'll never know they are gluten free.
Ingredients:
Instructions:
Tips
In my gluten free flour blend, linked above, you have the choice of using cornstarch or tapioca flour/starch. I used cornstarch. Cornstarch will provide more crispness, where tapioca provides more chewiness.
Add finely chopped nuts to the dough, if desired.
For lighter and higher cookies, add up to an additional 1/2 teaspoon baking powder.
For thicker cookies, cut them into 1/3-inch slices and bake for 1 - 2 additional minutes.
For a real chocolate flavor, add an additional 1/2 oz. (1/2 square) melted chocolate.
I only chilled my dough for 45 minutes and they spread a bit more than I would have liked.
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Can you substitute almond flour for the other flour?