Introduction

These 3-Ingredient Shortbread Biscuits are delightfully simple to make and satisfy your sweet tooth without any fuss. With almond flour, maple syrup, and vanilla extract as the base, they offer a naturally gluten-free and subtly sweet treat. The optional dark chocolate dip adds a touch of indulgence perfect for any occasion.

The image shows a white plate filled with rectangular shortbread cookies, each dipped halfway in smooth, glossy dark chocolate. The cookies have a light golden color and a soft crumbly texture, with small holes that run in a line across the middle of each biscuit. Around the cookies, there are whole almonds and scattered chocolate chips adding extra detail. The plate rests on a white marbled surface, and soft natural light highlights the rich colors and textures of the cookies and chocolate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup dark chocolate chips (optional, for decoration)
1/2 teaspoon coconut oil (optional, for chocolate melting)

Instructions

Step 1: Preheat your oven to 300°F (160°C) and prepare a large baking sheet. Set it aside for later use.
Step 2: In a large mixing bowl, combine the almond flour, maple syrup, and vanilla extract. Mix until the dough is wet and sticky.
Step 3: Cut two pieces of parchment paper about 10 inches by 7 inches (25 cm by 17 cm). Lightly oil one side of each piece.
Step 4: Place the first piece of parchment paper on your work surface, oiled side facing up but not touching the surface. Put the dough ball on this oiled side. Then place the second piece of parchment paper on top of the dough with its oiled side facing down onto the dough.
Step 5: Use a rolling pin to roll the dough into a thin rectangle about 7 inches by 5 inches (17 cm by 14 cm), approximately 1/4 inch thick.
Step 6: Oil the blade of a knife or pastry cutter and gently cut the dough rectangle into 14 smaller rectangles. Re-oil your cutting tool as needed to prevent sticking.
Step 7: Spread the cut dough pieces gently apart on the parchment so they don’t touch. This ensures they bake with crisp edges.
Step 8: Lightly prick each biscuit with the tip of a lightly oiled fork for a decorative look, being careful not to press through as the dough is fragile. This step is optional.
Step 9: Carefully slide the entire piece of parchment paper with the cut cookies onto the prepared baking sheet.
Step 10: Bake on the center oven rack for 12 to 14 minutes until the edges start turning golden brown.
Step 11: Allow the biscuits to cool on the baking sheet at room temperature for 15 minutes, then transfer to a cooling rack for 30 minutes to firm up completely.
Step 12: For optional decoration, melt dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring in between until smooth.
Step 13: Pour the melted chocolate into a narrow, tall glass. Dip half of each cooled biscuit into the chocolate, allowing excess to drip off.
Step 14: Place the chocolate-dipped biscuits on a plate lined with lightly oiled parchment paper.
Step 15: Freeze the dipped biscuits for 10 minutes to set the chocolate before serving.

Tips & Variations

Use finely ground almond flour for the best texture and easier dough handling.
Substitute maple syrup with honey or agave for a different sweetness profile.
For a nut-free version, try using oat flour instead of almond flour.
Add a pinch of sea salt to the dough to enhance the sweetness and depth of flavor.
Sprinkle chopped nuts or shredded coconut on top of the chocolate before it sets for extra texture.

Storage

Store the shortbread biscuits in an airtight container at room temperature for up to 5 days. If decorated with chocolate, keep them refrigerated to prevent melting, consuming within 3 days. To re-crisp biscuits, warm them briefly in a 300°F (150°C) oven for a few minutes, but avoid reheating chocolate-covered ones to keep the coating intact.

How to Serve

A white plate lined with white parchment paper holds several rectangular shortbread cookies, each partially dipped in smooth, dark brown chocolate covering about half of the cookie's length. The cookies are light golden brown with small, evenly spaced holes on the top half, showing a crumbly texture. Around the cookies, whole almonds and scattered dark chocolate chips add texture and color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular all-purpose flour will change the texture and flavor, making the biscuits less tender and gluten-free. If using regular flour, adjust the quantity as needed and expect a different result.

What if I don’t want to use chocolate for decoration?

The biscuits are delicious on their own without chocolate. You can also dust them lightly with powdered sugar or drizzle a bit of maple syrup for added sweetness.