Name: Hazelnut-Vanilla Shortbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

Hazelnut-Vanilla Shortbread

Course: Dessert, SnacksCuisine: American

Servings

servings

Prep time

minutes

Cooking time

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!