Fresh Herb Shortbread
These savory-sweet shortbread slices are made with a nourishing mix of almond, spelt, and buckwheat flours—no refined flour in sight. Fresh herbs, seeds, and pecans bring layers of flavor that make them anything but ordinary. They work well both as dessert and paired with savory foods like cheese.
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Servings:
Ingredients
- 3 ½ Tablespoons butter softened
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons coconut sugar
- ½ Cup almond flour
- ½ Cup spelt flour
- ¼ Cup buckwheat flour
- 2 Tablespoons finely chopped fresh rosemary
- 1 Tablespoon fresh thyme leaves lemon thyme preferred
- 1 Tablespoon finely chopped fresh basil
- ½ Tablespoon flax seeds
- ½ Tablespoon poppy seeds
- ¼ Cup finely chopped pecans
Instructions
- Add all ingredients to medium mixing bowl. Mix on low until combined, but crumbly. Knead with hands to form a ball.
- Place dough ball on a piece of parchment paper and shape into rectangle approximately 5” long X 1 ½” wide. Carefully wrap in parchment and refrigerate for at least 2 hour or overnight.
- Preheat oven to 375℉. Line a baking tray with parchment. Slice shortbread into ¼” slices and place on tray. Separate slices by 1”. Bake 5-8 minutes until edges and bottoms are browned. Let cool completely before removing from tray and serving. Store in airtight container.
Notes
- Makes about 36 cookies
- I love lemon thyme in this recipe, but regular thyme works well also.
- Try different nuts and seeds for variety.
Nutrition
Serving: 3cookies | Calories: 150kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 29mg | Potassium: 88mg | Fiber: 2g | Sugar: 3g
Calories: 150kcal