Oven:

• Preheat to 350°F / 175°C
• Line baking sheet with parchment paper

Phase 1: Cream the Wet Ingredients

1. Add butter, egg yolks, and vanilla to a mixing bowl.
2. Mix until combined.
3. Add the granulated sweetener.
4. Cream for 2 minutes, until light and fluffy.

Phase 2: Add the Dry Ingredients

1. Sift almond flour and xanthan gum together.
2. With mixer on low, gradually add dry ingredients.
3. Mix just until incorporated.

Dough will look crumbly — this is normal.

Phase 3: Fold in Chocolate Chips & Chill

1. Fold in the chocolate chips by hand.
2. Press dough into a rough ball.
3. Cover and refrigerate 30 minutes.

This chill is essential for proper shortbread texture.

Phase 4: Shape, Top & Bake

1. Divide dough into 12 equal balls.
2. Place a 2-inch cookie cutter on parchment.
3. Press dough ball into cutter to form a round.
4. Arrange chocolate chunks on top, pressing halfway in.
5. Sprinkle lightly with coarse salt if using.
6. Remove cutter and repeat.

Bake 15–20 minutes, until edges are golden and bottoms lightly browned. Cool completely to set.