Lakanto Recipes

Vegan Pistachio Shortbread Cookies (99% Sugar-Free)

Written by Lakanto Australia | 18/08/2022 10:00:00 PM

Changing up your cookie game with our Lakanto Bakers Classic Syrup! These Pistachio Shortbread Cookies are made Responsibly Sweet and also Vegan. 

 

Prep Time: 10 Minutes Plus 2 hours to rest
Cook Time: 10 minutes 
Makes: 600g
Serves 26
Difficulty Level easy
INGREDIENTS
  • 1 cup Nuttelex (vegan butter alternative), room temperature
  • 1/4 cup Lakanto Bakers Classic Syrup
  • 1/2 tsp almond extract
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1 cup chopped pistachios

METHOD

  • Cream the Nuttelex and slowly add the Bakers Classic Syrup together.
  • Beat in the almond extract.
  • Whisk together the flour and cornstarch. Blend them into the butter mixture, until it forms a dough.
  • Stir in the pistachios and make sure you get them well distributed in the dough.
  • Turn the dough out onto a sheet of plastic wrap and form it into a log, about 9 or 10 inches long. Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure.
  • Refrigerate the dough for at least 2 hours, or overnight.
  • Preheat oven to 350F
  • Slice the dough into 1/4 - 1/3 inch slices and place on a parchment or lined baking sheet. Thinner slices will bake up crispier, and thicker ones will be more buttery and soft.
  • Bake for about 10 minutes, maybe a little longer for thicker cookies. The cookies will still be pale and soft, but will firm up as they cool.
  • Cool for 2 minutes on the baking sheet, then cool completely on a rack.

 

RSLA0301**

Approx. Nutritional Information Per Serve 30g – Energy 592 kJ (141Cal) - Protein 2.6g - Total Fat  9.2g Saturated Fat 4.7g - Carbohydrate  11.4g  -   Fibre  1.0g  - Sugar  0.4g   Sodium 107mg