Maple walnut shortbread recipe

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  • Yield: 16 sandwich cookies


  • 1 cup almonds for almond flour (If dehydrating) or 1 cup brown rice flour (if baking)
  • 1½ cups walnuts
  • ¼ cup maple syrup
  • Pinch of sea salt
  • ¼ teaspoon cinnamon
Salted Buttercream Frosting
  • ¼ cup raw butter (soft) or coconut oil (solid)
  • 3 tablespoons sun-dried cane juice crystals or coconut sugar
  • 2–3 tablespoons maple syrup or coconut nectar
  • 1 tablespoon lucuma powder
  • Few pinches of sea salt
  • Few pinches of cinnamon
How to Make It
  1. Before making the cookies, set out the raw butter for the Salted Buttercream Frosting at room temperature so that it will soften.
  2. Mix almonds in a high-power blender until a flour forms.
  3. Process walnuts in a food processor until broken down.
  4. Add remaining ingredients to the food processor, and mix until a dough forms.
  5. Press the dough on parchment paper with a rolling pin or a straight-sided glass, and roll to a ¼-inch thickness.
  6. Cut circles, or other shapes if desired, gently remove, and place onto parchment-paper-lined dehydrator sheets.
  7. Dehydrate at 145° for 2 hours, then turn down to 115° and dehydrate for 8 more hours or until desired texture is achieved.
  8. If baking with brown rice flour, bake at 275° for 20 minutes or until very lightly browned.
  9. The butter should be soft when you make the Salted Buttercream Frosting.
  10. If using coconut sugar, powder it by blending in a spice grinder; or use a high-power blender to blend and powder 1–2 cups of sugar, and use 3 tablespoons.
  11. Combine all ingredients together, and mix vigorously with a spoon until fluffy.
  12. Frost half of the Maple Walnut Shortbread cookies with the Salted Buttercream Frosting, and sandwich each one with another cookie.
  13. Store in an airtight container, and eat within 1 week, or store chilled.

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