Gluten-free Chocolate Almond Shortbread Cookies

1 C almond flour (minus 2 TB)

3 TB softened butter

3 TB powdered sugar

1/8 t salt

1/8 t espresso powder

2 TB unsweetened cocoa powder

1/2 t Dave's Coffee Syrup

Flaked sea salt (for sprinkling)

1. Preheat oven to 350 F. LIne a baking sheet with parchment paper.

2. Mix all of the ingredients in a small bowl until a cohesive dough forms.

3. Let dough chill in refrigerator for about 20 minutes.

4. Scoop 1" balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here. Arrange the balls of dough about 1-1/2" to 2" apart.

5. Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design.

6. Sprinkle a few flakes of sea salt on top of each cookie

7. Bake the cookies for 10 minutes, until they start to turn light

8. Transfer to rack to cool.

Yield about 15 cookies. This recipe is easily doubled, and they keep very well in an airtight container. Sometimes I add about 1/2 C toasted, chopped hazelnuts to the recipe, which adds a very nice dimension to these babies.