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Hazelnut Shortbread Cookies
Buttery hazelnut shortbread cookies with a naturally nutty flavor and delicate sweetness. Perfect for sharing at gatherings or as a simple treat.
Prep:
5 minutes
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Cook:
10 minutes
10 cookies, 1-1/2 inches in diameter
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Ingredients
1 cup hazelnut flour
1 TBSP ghee
1 TBSP honey
½ tsp ginger
1 tsp vanilla extract
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110 grams hazelnut flour
1 TBSP (14 grams) ghee
1 TBSP (20 grams) honey
½ tsp (2.5 ml) ginger
1 tsp (5 ml) vanilla extract
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Rating
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Dietary Therapies
Dietary Requirements
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Instructions
- Preheat oven to 350°F (180°C or gas mark 4).
- Combine all ingredients in a mixing bowl.
- On a sheet pan, drop the batter at regular intervals and press down gently to flatten.
- Bake at 350°F (180°C or gas mark 4) for 10 minutes, or until edges are golden. Cookies will continue to crisp up once removed from the oven.
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Nutritional Info
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Notes
These shortbread cookies have a different "nutty" flavor as the hazelnut flour has a different consistency and sweetness from the almond flour we usually bake with. Serve some at an indoor winter play date, or bring a few to take to the neighborhood park on a warm spring day.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet
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