Buttery almond shortbread bars are topped with chocolate frosting and slivered almonds for the best gluten-free chocolate shortbread!
Simple gluten-free chocolate shortbread is perfect for an afternoon snack, gift box, or around the Holidays. The shortbread is with simple ingredients like butter, sugar, gluten-free flour, almond flour, almond extract, and salt. Top it with a chocolate sour cream frosting and slivered almonds. The buttery chocolate flavor in these shortbread bars is unbeatable!
DISCLOSURE: This recipe comes from my grandma's recipe collection. She clipped it from the Star Tribune, and I made some minor adjustments to make it gluten-free. This is NOT my original recipe.
If you're looking for more chocolate recipes like these chocolate shortbread cookies, check out my pumpkin patties with chocolate and grandma's easy chocolate caramels.
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Ingredient Notes
- Almond flour: gives these gluten-free shortbread bars a soft and crumbly texture and a hint of almond flavoring.
- Gluten-free flour: I use King Arthur's measure-for-measure gluten-free flour for this recipe.
- Sour cream: I really don't love sour cream, but they take the chocolate frosting to the next level. Don't skip this ingredient!
See recipe card for quantities.
Instructions
How to Make the Shortbread
Preheat the oven to 375.
Line an 8x8 brownie pan with parchment paper and set aside.
Cream the unsalted butter, gluten-free flour, almond flour, almond extract, granulated sugar, and salt together on medium speed using an electric mixer. Do not over-mix.
Press the shortbread dough into the bottom of the prepared pan. Use your fingers to distribute the dough evenly.
Bake in the oven for 20-25 minutes. The edges of the shortbread should be golden brown.
Take the shortbread out of the oven and let it cool completely.
How to Make the Chocolate Glaze
Melt the chocolate in microwave at 20-second intervals, stirring in between, for two minutes.
Once the chocolate chips are completely melted, add the sour cream and mix until the frosting is glossy.
Frosting the Shortbread
Use the parchment paper to lift the shortbread out of the pan.
Pour the frosting over the top and use a knife to spread the chocolate frosting evenly over the shortbread.
Top with sliced almonds.
Slice the shortbread into evenly-sized cookies using a warm, dry knife. I like to slice my shortbread into squares, but you can also do triangles.
Hint: Precut parchment paper is fantastic for lining baking pans. Find the type I use HERE.
Substitutions
- Sliced almonds - instead of sliced almonds on top of the gluten-free chocolate shortbread, sprinkle the top with cocoa powder. Make sure to use a mesh sieve to sprinkle the cocoa powder.
- Almond extract - use 1 teaspoon vanilla extract in the shortbread instead of almond extract.
- Bittersweet chocolate - use dark chocolate chips or a dark chocolate bar instead of bittersweet chocolate chips. Alternatively, you ay use milk chocolate chips. Melt the milk chocolate chips like you would melt the bittersweet chocolate chips.
- Chocolate chips - use an actual chocolate bar instead of chocolate chips.
Equipment
Storage
Store the shortbread in an airtight container at room temperature for 7 days. Shortbread will last in the fridge for 10 days if stored in an airtight container.
A Note on Gluten-Free Flour
I suggest using King Arthur's Measure-for-Measure gluten-free flour or Cup4Cup gluten-free flour blend for this recipe. If you can't find either of those brands, make sure the blend you use contains xanthan gum.
Top tip
Use a warm, dry knife to slice the shortbread.
FAQ
You can make this shortbread dough up to one day before baking. Store it in the refrigerator wrapped in plastic wrap or in an air-tight container one day before baking.
Traditional Gluten-free Chocolate Shortbread
Equipment
- 8x8 baking pan
- Knife
- Rubber spatula
- Parchment paper
Ingredients
- 2 sticks unsalted butter softened
- ½ cup granulated sugar
- 2 cups gluten-free flour
- ½ cup almond flour
- ¼ teaspoon salt
- 1 teaspoon almond extract
- 6 ounces bittersweet chocolate chips
- ½ cup sour cream
- 2 tablespoons sliced almonds
Instructions
How to Make the Shortbread
- Preheat the oven to 375 degrees.
- Line an 8x8 brownie pan with parchment paper and set aside.
- Cream the unsalted butter, gluten-free flour, almond flour, almond extract, granulated sugar, and salt together on medium speed using an electric mixer. Do not over-mix.
- Press the shortbread dough into the bottom of the prepared pan. Use your fingers to distribute the dough evenly.
- Bake in the oven for 17-19 minutes. The edges of the shortbread should be golden brown.
- Take the shortbread out of the oven and let it cool completely.
How to Make the Chocolate Glaze
- Melt the chocolate in microwave at 20-second intervals, stirring in between, for two minutes.
- Once the chocolate chips are completely melted, add the sour cream and mix until the frosting is glossy.
Frosting the Shortbread
- Use the parchment paper to lift the shortbread out of the pan.
- Pour the frosting over the top and use a knife to spread the chocolate frosting evenly over the shortbread.
- Top with sliced almonds.
- Slice the shortbread into evenly-sized cookies using a warm, dry knife. I like to slice my shortbread into squares, but you can also do triangles.
Notes
Nutrition
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