Orange Vanilla Shortbread (Gluten Free)

Need a gluten free and lacto ovo vegetarian hor d'oeuvre? Orange Vanilla Shortbread (Gluten Free) could be an excellent recipe to try. For 94 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 136 calories, 3g of protein, and 10g of fat. This recipe serves 36. 21 person were impressed by this recipe. If you have orange zest, vanillan extract, salt, and a few other ingredients on hand, you can make it. It is brought to you by Cooking Ala Mel. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. If you like this recipe, take a look at these similar recipes: Daring Bakers’ Challenge: Vanilla Bean & Blood Orange Panna Cotta with Orange Allspice Caramel Sauce and Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free), Gluten-Free Crepes with Chilean Fruit and Orange Vanilla Sauce, and Gluten-Free Vanilla Cupcakes with Dairy-Free Vanilla Buttercream Frosting.

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, stir the sugar, liquid stevia, orange zest, and vanilla bean seeds together. Allow to rest for a few minutes so the oils are released and flavors develop.In a medium bowl, stir the almond meal, buckwheat flour, and salt together. Set aside.In the bowl of a stand mixer, cream the butter and sugar mixture together until light and fluffy. Slowly stir in the flour mixture, until a dough forms.Divide the dough in half, and form into two logs (you can make them round or rectangular, about 2 inches in diameter/wide). Wrap the logs in plastic wrap, and place in the freezer for about 20 minutes, until firm.While the dough is chilling, preheat the oven to 350ºF, and line baking sheets with parchment paper.Once the dough is firm, unwrap, and cut into 1/4 inch slices, and place onto the prepared baking sheets about 1 inch apart.Bake at 350ºF for 10-12 minutes, until the edges are set. Allow to cool on the pan slightly before removing to a wire rack to cool.While the cookies are cooling, make the glaze by stirring the orange juice and vanilla extract together in a small bowl. Add the powdered sugar, one tablespoon at a time, until it is your desired thickness (not too runny, but not stiff).Drizzle or spread each shortbread piece with the glaze, and sprinkle with orange zest. Store any leftovers in an airtight container in the refrigerator (they will keep their texture best this way).

 

Step by step:

1. In a small bowl, stir the sugar, liquid stevia, orange zest, and vanilla bean seeds together. Allow to rest for a few minutes so the oils are released and flavors develop.In a medium bowl, stir the almond meal, buckwheat flour, and salt together. Set aside.In the bowl of a stand mixer, cream the butter and sugar mixture together until light and fluffy. Slowly stir in the flour mixture, until a dough forms.Divide the dough in half, and form into two logs (you can make them round or rectangular, about 2 inches in diameter/wide). Wrap the logs in plastic wrap, and place in the freezer for about 20 minutes, until firm.While the dough is chilling, preheat the oven to 350ºF, and line baking sheets with parchment paper.Once the dough is firm, unwrap, and cut into 1/4 inch slices, and place onto the prepared baking sheets about 1 inch apart.

2. Bake at 350ºF for 10-12 minutes, until the edges are set. Allow to cool on the pan slightly before removing to a wire rack to cool.While the cookies are cooling, make the glaze by stirring the orange juice and vanilla extract together in a small bowl.

3. Add the powdered sugar, one tablespoon at a time, until it is your desired thickness (not too runny, but not stiff).

4. Drizzle or spread each shortbread piece with the glaze, and sprinkle with orange zest. Store any leftovers in an airtight container in the refrigerator (they will keep their texture best this way).

Nutrition Information:

covered percent of daily need