A traditional Christmas dessert in its purest vegan version.


· 140 g ground almonds

· 140 g wheat flour

· 140 g buckwheat flour

· 4 tbsp. Cal Valls agave syrup

· 1 tbsp. Ceylon cinnamon

· ½ tsp. baking soda

· Juice of half a lemon

· 160 ml Cal Valls extra virgin olive oil

· 50 g brown sugar

· 2 tbsp. sesame seeds

· Powdered sugar for dusting


1- Start by toasting the flours and almonds a bit to enhance their flavor. Add them together to a skillet and give them a quick heat.

2- Once they're golden, transfer them to a bowl and add the agave syrup, oil, lemon juice, baking soda, and sugar; stirring until you get a compact dough.

3- Finally, add a tablespoon of cinnamon, stir well again until you have the base for the Shortbread cookies.

4- Shape the Shortbread cookies with your hands, giving them a round shape using a small cookie cutter. Sprinkle sesame seeds on top for that crunchy touch.

5- Place them on a baking tray lined with parchment paper.

6- Bake at 180°C for about 25 minutes until you have a much healthier traditional sweet.

7- Optionally, you can sprinkle some powdered sugar on top for that traditional flavor we all love.

Enjoy your meal!

We hope you enjoy this Shortbread cookies recipe. If you want to share the result with us, upload a photo to your social networks and tag us at

Recipe and photograph by our dear friend Julia from Dishingoutplants