GF Rosemary Hazelnut Shortbread Cookies

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This is a savory gluten free shortbread. Be patient as you work with the rather crumbly dough and allow extra time for chilling it in the freezer.   Makes 24 Cookies


2.5 cups blanched almond flour
0.5 teaspoon sea salt
0.5 teaspoon bicarb
1 cup hazelnuts, toasted & coarsely chopped
1 Tablespoon finely chopped fresh rosemary
0.5 cup grape seed oil
5 Tablespoons agave nectar or honey
1 Tablespoon vanilla extract

Preheat the oven to 160 degrees C FF. Line 2 large baking sheets with parchment paper.

In a large bowl combine the almond flour, salt, bicarb, hazelnuts & rosemary.
In a medium bowl whisk together the oil, agave nectar and vanilla extract.
Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Roll the dough into a large log, 2.5 inches in diameter, then wrap in parchment paper
(Note: I find two smaller logs are easier to manage.) Place in the freezer for 1 hour, or until firm.

Remove the log from the freezer, unwrap it, and cut it into 1/4 inch thick slices with a wet knife. Transfer the slices onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 7-10 minutes, until brown around the edges. Let the cookies cool on the baking sheets for 30 minutes. Serve.