These squares are fragile warm; the full cooling time is part of the recipe.
Pressed almond-and-rice-flour shortbread sweetened with maple syrup.
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Gluten-Free Maple Almond Shortbread Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- 8-inch square metal pan
- mixer
- parchment
- knife
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix
- Beat butter and syrup until combined. Stir in almond flour, rice flour, cornstarch and salt; press into a cohesive dough. Use certified gluten-free ingredients where required.
Shape
- Heat oven to 325°F (165°C), or 300°F (150°C) fan. Press dough evenly into a lined 8-inch square metal pan, prick lightly and score 16 squares. Rest at room temperature for 20 minutes to hydrate the flours.
Bake
- Bake 30–35 minutes until evenly golden at the edges.
Cool
- Rest 15 minutes in the pan, cut along the marks and cool 45 minutes before lifting.
Chef’s Science & Pro Tips
Ingredient science
These squares are fragile warm; the full cooling time is part of the recipe.
Technique & texture
Measure flour without packing the cup; excess flour makes dough harder to shape.
Finishing & serving
Use cool trays and let the cookies firm before moving them.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 5 days | Keep airtight in a cool dry room for up to 5 days. |
| Refrigeration | As described | Baked refrigeration is unnecessary; use airtight containers if the room is hot. |
| Raw freezing | up to 1 month | Freeze unbaked dough airtight up to 1 month; thaw in the refrigerator before shaping. |
| Baked freezing | up to 2 months | Freeze completely cool cookies up to 2 months, separated by parchment. |
| Restoring | As described | Thaw sealed at room temperature. Refresh plain unglazed cookies at 300°F (150°C) for 3–5 minutes and cool fully. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 16 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Why do these gluten-free squares crumble while warm?
They lack wheat gluten and are fragile warm. Cool for the full hour before lifting from the pan.
Can I replace almond flour with wheat flour?
Use this dedicated almond-and-rice-flour formula as written; wheat flour has different absorption and structure.
Do I need certified gluten-free ingredients?
For gluten avoidance, use certified ingredients where appropriate and keep equipment free of wheat-flour contamination.
