These gluten-free tea cookies are infused with earl grey tea, for hints of bergamot in every bite!
Whether you’re entertaining guests at a holiday gathering or looking for a crisp, shortbread style cookie to enjoy after a long day, these cookies will satisfy. They have a crisp, buttery texture and notes of vanilla, bergamot, and maple syrup. Pair them with a cup of hot tea for a comforting indulgence.
Earl Grey Infused Goodness
Earl grey is an ideal tea for infusing into scones, quick breads and cookies for a fancy feel that will make you and your guests feel like royalty. This tea imparts a floral and citrus aroma while allowing the other flavors to shine. There’s no steeping required to infuse the cookies, the crystals blend easily with dry ingredients for baked-in tea flavor. It can be paired with other flavors such as orange, lemon, vanilla, coconut and cardamom.
A Cookie Worth Sharing
If you plan to serve these cookies to guests or share in a cookie exchange, you’ll be pleased to know they are gluten and egg-free, making them a great option for anyone with wheat or egg sensitivities. Other flours that can be used instead of almond flour include macadamia, cashew or tiger nut flours. These other nut flours have a similar flavor and consistency to almond flour so feel free to use whichever you prefer for convenience.
To make the cookies, the dough is rolled out onto a clean work surface and cut out into perfectly round discs before being topped with sliced almonds, for a look that’s straight from the bakery. Once cookies are golden brown around the edges they are cooled and dusted with monk fruit powdered sugar. This sweetener is an ideal sugar-free alternative to powdered cane sugar.
- 2 cups blanched almond flour
- 1/2 cup arrowroot flour
- 3 sachets Pique Earl Grey Tea Crystals
- 4 tbsp softened unsalted butter
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 cup raw sliced almonds for topping
- 1 tsp powdered monk fruit sweetener for dusting or powdered sugar
Add butter to a medium mixing bowl and use a hand mixer to beat until creamy. Add Earl Grey Tea Crystals, vanilla and maple syrup and continue to beat until well combined. Gradually add flour mixture and continue to beat until a dough forms. Transfer to the freezer for 15 minutes.
Preheat oven to 350ºF and line a large baking sheet with parchment paper. Lightly dust a clean work surface with arrowroot flour and roll out dough to 1/4 inch thick. Use a 1 ½ inch round cookie cutter to cut out dough and place on baking sheet 2 inches apart. Top each cookie with a few almond slices by gently pressing them onto cookies and bake for 12 minutes. Roll out any leftover dough again and repeat. Cool cookies completely before dusting with powdered erythritol.