The Shortbread Cookie Crust:
- 2 cups blanched almond flour or cashew flour
- 1/2 cup organic coconut palm sugar OR Swerve (lower-carb option)
- 1 egg
- 1/2 cup soft butter OR ghee OR coconut oil
- 1/4 tsp real sea salt
- 1 tsp vanilla
Directions:
- Mix all ingredients together with an electric mixer.
- Use a rubber spatula to press the batter as flat as possible into an un-greased 9X13 glass baking dish. Or, for ease of removing from the dish, line it with parchment paper first.
- Bake at 300 degrees for 40 minutes, until golden brown.
- Allow to cool completely. It will turn from soft to hard & crunchy.