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Hazelnut-Vanilla Shortbread

Hazelnut-Vanilla Shortbread
Hazelnut-Vanilla Shortbread

Hazelnut-Vanilla Shortbread

Course: Dessert, SnacksCuisine: American
Servings

12

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

120

kcal

Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.

Ingredients

  • 3 ounces (6 tablespoons) unsalted butter, softened

  • 1/2 vanilla bean, split and scraped, pod reserved for another use

  • 1/2 cup sugar

  • 1 cup brown-rice flour

  • 3 ounces blanched hazelnuts, finely ground (1 cup)

  • 1/2 teaspoon coarse salt

Directions

  • Prepare the Dough:
  • In a large mixing bowl, cream the softened butter, vanilla bean seeds, and sugar together until light and fluffy.
  • Mix in Dry Ingredients:
  • In a separate bowl, whisk together the brown-rice flour, ground hazelnuts, and coarse salt. Gradually add this dry mixture to the butter mixture, blending until a dough forms.
  • Chill the Dough:
  • Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour or until firm.
  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Slice and Bake:
  • Remove the dough from the fridge and slice it into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes, or until the edges are lightly golden.
  • Cool and Serve:
  • Let the shortbread cookies cool on a wire rack. Once cooled, serve and enjoy!