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Chai Spiced Almond Shortbread Cookies by Candace of The Wheatless Kitchen

Chai Spiced Almond Shortbread Cookies by Candace of The Wheatless Kitchen - Pastrymade US

A revamped of one of the old shortbread cookie recipes and added some chai spices to give it a little something extra. An amazing recipe by Candace of The Wheatless Kitchen!

Source: Candace of The Wheatless Kitchen

2.5 cups almond flour
1/4 cup melted butter
1/4 cup maple syrup
1.5 tsp vanilla extract
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamom
1/4 tsp cloves


  1. In a large mixing bowl, whisk together the almond flour, salt, and all of the spices until combined.
  2. Next, add in the butter and maple syrup and use a wooden spoon or spatula to mix the dough together. Mix until completely combined. The dough will be thick.
  3. Put the bowl in the refrigerator for at least an hour for the dough to chill and firm up a bit.
  4. When the dough has been in the fridge for an hour, preheat the oven to 350 degrees. While preheating, you are going to roll the dough out.
  5. Use your hands to form the dough into a ball, and place it on a large piece of parchment paper. Next, use a regular smooth rolling pin to gently roll out the dough, always starting in the center and working your way out. You may have to turn the parchment paper a couple of times to go in different directions. Roll the dough until you have a very thin layer, about 1/4 inch thick.
  6. When using the PastryMade pin, just place the rolling pin on one end of the dough, apply a little bit of pressure, and roll it all the way across without stopping.
  7. Use a cookie cutter or a coffee mug to cut out the cookies. Transfer them to a lined baking sheet, and continue with the rest of the dough.
  8. Bake the cookies for 14-16 minutes, until golden brown on the edges. Let them cool slightly before eating.

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