Ingredients and Weight: - Almond flour: 2 cups (240 grams) - Tapioca flour: 1 cup (120 grams) - Rice flour: 1 cup (120 grams) - Unsalted butter, cold and cut into cubes: 1 cup (2 sticks or 226 grams) - Granulated sugar: 1/2 cup (100 grams) - Salt: 1/4 teaspoon (1 gram) - Irish whiskey (optional): 1-2 tablespoons (15-30 ml)
Preparation Time: - 15 minutes
Cooking Time: - 25-30 minutes
Difficulty Level: - 2 (simple)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). 2. In a large bowl, whisk together the almond flour, tapioca flour, rice flour, sugar, and salt. 3. Add the cold butter cubes and use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. 4. If using whiskey, add 1-2 tablespoons and mix. 5. Press the dough into a greased 9-inch (23-centimeter) square baking pan. 6. Use a fork to make shallow cross-hatch marks on top of the dough. 7. Bake for 25-30 minutes, or until the edges are golden brown. 8. Let cool in the pan for 10 minutes before cutting into squares.
Nutritional Information: (per square) - Calories: 180 - Fat: 12 grams - Saturated Fat: 5 grams - Carbohydrates: 19 grams - Fiber: 2 grams - Sugar: 6 grams - Protein: 3 grams
Dish Characteristics: - Buttery, crumbly, and slightly nutty - Delicate Irish whiskey flavor (optional) - Easy to make and perfect for parties or dessert
User Comments: - "This shortbread is delicious! The gluten-free flours give it a unique and slightly sweet flavor." - "I love the addition of Irish whiskey. It adds a subtle but distinct Irish twist." - "Perfect for St. Patrick's Day or any other occasion. It's a crowd-pleaser!"
Special Precautions and Tips: - Be sure to use cold butter to prevent the shortbread from becoming greasy. - Do not overmix the dough, as this will result in tough shortbread. - Allow the shortbread to cool completely before cutting to prevent crumbling.