Gluten-free shortbread


  • Prep Time25 mins
  • Total Time50 mins
  • Makes40
Gluten-free shortbread

Gluten-free shortbread cookie. (Photo, Sian Richards.)

Chatelaine Triple Tested


  • 2 100-g pkgs ground almonds

  • 1 1/2 cups brown rice flour

  • 1/2 cup cornstarch

  • 1/2 cup icing sugar

  • 2 tsp lemon zest

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 cup unsalted butter, at room temperature

  • 1 tsp vanilla

  • 2 tbsp icing sugar


  • PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.

  • WHISK ground almonds with rice flour, cornstarch, ½ cup icing sugar, lemon zest, baking powder and salt in a large bowl. Knead in butter and vanilla until dough forms.

  • SCOOP dough and roll into 1-in. balls, then arrange on prepared sheets, 1 in. apart. Press down on cookies lightly with a fork.

  • BAKE in top and bottom thirds of oven, switching and rotating sheets halfway through, until cookie edges crack, 17 to 20 min. Dust cooled cookies with 2 tbsp icing sugar.

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