AIP Mandarin Orange Shortbread… an Old Christmas Favorite

Most of our Christmas cookie favorites were converted to GF quite a long time ago. This year, I decided to work on a new recipe for my favorite shortbread. I have been following the AIP diet since 2019 and really wanted a cookie that will keep with the healthy choices I make all year long. This AIP version is Mandarin Orange Shortbread which has a subtle hint of orange and vanilla!

Ingredients:

• 3/4 C Cassava Flour (I use Otto’s Naturals brand)
• 1/4 C Arrowroot starch (Tapioca starch works as well but will not yield a crispy cookie)
• 1 Tbls Coconut flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp cream of tartar
• 1/2 cup Palm Oil Shortening
• 3 Tbls honey (65 grams if that is easier to measure)
• 1 Tbls Juice of half a Mandarin Orange
• 1 Gelatin Egg (1 Tbls gelatin dissolved in 1 Tbls room temp water, then whisk with 2 Tbls hot water until frothy, use immediately)
• Zest of one Mandarin Orange
• 1 tsp pure vanilla extract (make sure it is just vanilla without added sugars)
• 3 Tbls coconut sugar for dusting (optional)

Method:

1. In a small bowl, combine the first 6 dry ingredients. Set aside.
2. In the bowl of a stand mixer, add the Palm Oil Shortening, honey Mandarin Orange juice and gelatin egg and vanilla. Mix on medium speed until combined and fluffy.
3. Add the dry mixture to the whipped shortening mixture in the mixer bowl and stir on slow speed until the dry mixture is incorporated. Then mix on medium speed to combine ingredients well and form a dough.
4. Remove dough from work bowl to a piece of parchment. Form the dough into a log and dust with coconut sugar (if using). Roll the log up in the parchment and store in the refrigerator for at least one hour or overnight.
5. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
6. Remove chilled dough from refrigerator and unwrap from parchment. Using a sharp knife, cut the log of dough into 1/4″ thick slices. Arrange slices on parchment lined cookie sheet. These cookies don’t spread much so you do not need to worry about too much spacing.
7. Bake in preheated oven for 8 minutes.
8. Turn baking sheet and bake for another 7-8 minutes until cookies are slightly starting to brown.
9. Remove from oven and transfer cookies to a cooling rack and cool completely. Keep loosely stored for 2-3 days. If you store them in an air tight container they will soften and loose their crispy texture.

Enjoy!

Hoping for some “chocolate” shortbread this year? Check out the variation below using Carob. These really helped with my chocolate cookie cravings.

AIP Carob Shortbread Variation:

1. Use 1/2 C Cassava Flour and 1/4 C Carob Powder (I use NOW Foods brand) instead of all Cassava Flour.
2. Omit Orange juice and zest. Increase Vanilla to 2 tsp.
3. Decrease honey to 50 grams.
4. Dust with coconut sugar (still optional).
5. Follow the recipe method above using these substitutes.