Lemon And Rosemary Shortbread

2 Cups Almond Flour

  •  2 Cups Almond Flour
  • 1/3 Cup Sweetener of Choice
  • 1 1/2 tbsp Lemon Zest
  • 6 Tbsp Butter
  • 4 tsp Lemon Juice
  • 1 tsp Vanilla extract
  • 2 tsp Fresh Rosemary ( Chopped)
  • 1/2 tsp Baking Soda
  • 1/4 tsp xanthan gum
  • 1/2 tsp Baking Powder
  1. place all dry ingredients in a bowl and set aside.
  2. Zest Lemon and juice lemon and set aside
  3. Melt butter; add Vanilla
  4. place all wet ingredients into the dry ingredients; mix until all flour is incorporated
  5. wrap dough in saran and either refrigerate 3 to 6 hours or overnight or stick in freezer for about 35  to 40 minutes.
  6. Preheat oven to 350 degrees.
  7. Cut into 1/2 inch pieces ( shape as round or like a biscotti)
  8. prepare cookie sheet ( parchment paper or grease)
  9. bake for 15 minutes;  cool on cookie rack and enjoy

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