Total Time
Prep 10 mins
Cook 8 mins

Jenne from had a delicious looking recipe for Riesling Shortbread, which I decided to attempt to make gluten free. Here it is.

Ingredients Nutrition

  • 1 12 cups blanched almond flour
  • 14 cup apresvin riesling grape seed flour
  • 12 teaspoon celtic sea salt
  • 1 12 teaspoons ground ginger
  • 2 tablespoons grapeseed oil
  • 14 cup agave nectar


  1. In a large bowl, combine dry ingredients.
  2. In a smaller bowl, combine wet ingredients.
  3. Stir wet ingredients into dry.
  4. Roll out dough to ¼-inch thickness between 2 pieces of parchment paper.
  5. Using a butter knife or a pizza cutter, cut dough into 2 inch squares.
  6. Transfer to a parchment lined cookie sheet.
  7. Bake at 350° for 8-9 minutes, until just a tad browned on the edges.
  8. Serve.