Low Carb Cranberry Orange Shortbread

Components

• 1/2 cup butter, softened
• Sweetener similar to at least one/2 cup sugar
• 1 three/four cup almond flour
• 2 tbsp coconut flour
• 2 tsp grated orange zest
• 1/2 tsp vanilla extract
• 1/2 tsp orange extract
• 1/four tsp salt
• 1/four cup sugar-free dried cranberries, finely chopped

Directions

1. In a big bowl, beat the butter and sweetener in combination till lightened and fluffy, about 2 mins. Beat within the almond flour, coconut flour, orange zest, vanilla extract, orange extract, and salt till smartly blended. Stir within the chopped cranberries.
2. Divide the dough between two sheets of waxed paper and roll the 2 phase into logs about 1 1/2 inches in diameter. Wrap tightly within the waxed paper and freeze no less than one hour.
3. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper or silicone liners. The use of a pointy knife, slice the dough into 1/four inch slices. Position at the ready baking sheets.
4. Bake five mins, then take away from the oven and use a flat bottomed glass to press down relatively to flatten. Bake every other 10 to 13 mins, till golden brown.

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