Hazelnut-Vanilla Shortbread
Course: Dessert, SnacksCuisine: AmericanServings
12
servingsPrep time
10
minutesCooking time
15
minutesCalories
120
kcalAlthough 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!