Delicate, buttery, and infused with floral chamomile and bright citrus zest, these Gluten-Free Chamomile Citron Shortbread Cookies are the perfect companion to a cup of tea or coffee. Made with almond flour, these naturally gluten-free cookies have a tender, melt-in-your-mouth texture and a subtle sweetness that allows the chamomile and lemon flavors to shine.
This versatile recipe can be prepared as classic shortbread bars or shaped into individual cookies. Both versions deliver the same delightful combination of buttery richness, fragrant chamomile, and fresh citrus. Whether you are baking for a holiday gathering, afternoon tea, bridal shower, or simply treating yourself to a homemade dessert, these elegant gluten-free cookies are sure to impress.
Prep Time
15 minutes
Bake Time
8 to 25 minutes
Total Time
25 to 40 minutes
Yield
12 to 16 cookies or 1 pan of shortbread bars
2 ¼ cups almond flour
¼ cup tapioca flour
¼ teaspoon sea salt
⅓ cup cold unsalted butter, cut into cubes
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure almond extract
Zest of 1 lemon
1 tablespoon dried chamomile flowers, or the contents of ¾ of a chamomile tea bag
Preheat the Oven
Preheat the oven to 350°F. Line a small jelly roll pan with aluminum foil, leaving enough overhang on the sides to easily lift out the baked shortbread later. Lightly coat the foil with nonstick cooking spray.
Prepare the Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine the almond flour, tapioca flour, sea salt, chamomile flowers, and lemon zest. Mix on low speed until evenly incorporated.
Add the cold butter cubes and continue mixing until the mixture resembles coarse crumbs.
Pour in the vanilla extract and almond extract. Mix on medium-high speed until a soft dough forms and begins pulling away from the sides of the bowl.
Bake the Shortbread
Transfer the dough to the prepared pan and spread it into an even layer using an offset spatula or the back of a spoon.
Bake for 25 minutes, or until the edges and surface develop a light golden color.
Remove from the oven and place the pan on a wire rack. Allow the shortbread to cool completely before cutting.
Slice and Serve
Using the foil overhang, carefully lift the cooled shortbread from the pan and transfer it to a cutting board. Remove the foil and cut into 3-inch squares or your preferred shape.
Serve immediately or store for later enjoyment.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week.
Lightly crush the chamomile flowers before adding them to the dough to help distribute their flavor evenly throughout the cookies.
For a more pronounced citrus flavor, add citron zest or replace part of the lemon zest with orange zest.
A simple lemon glaze can be drizzled over the cooled cookies for an elegant finishing touch.
These cookies develop an even deeper chamomile and citrus flavor after resting overnight.
For extra crisp shortbread bars, allow them to cool completely before slicing.
