2 c. dairy-free soy-free sunflower-free margarine

1 c. sugar

4 t. vanilla

1/2 t. salt

2 c. roasted hazelnuts, ground finely

4 c. flour

With electric mixer, cream butter and sugar together. Add vanilla extract and salt and mix until well combined. Beat in hazelnut meal, then beat in flour. Scrape out onto a piece of waxed paper or plastic wrap, shape into a cylinder, wrap and chill for about 30 minutes. Roll cylinders to get a good shape, and freeze overnight.

Preheat oven to 350°F. Cut the roll of dough into slices. Place slices on parchment-lined baking sheet.

Bake at 350 degrees for about 16 to 18 minutes; edges will be just barely starting to brown. Cool on tray for 8 min., then transfer to a wire rack to cool completely.

The original recipe called for hazelnut flour, but I like some bigger chunks of hazelnut in the cookies, so I start with whole roasted hazelnuts and grind them in a food processor until they are primarily the texture of hazelnut flour, with a few stray bigger pieces.

Optional: Once cookies are completely cool, spread a layer of nutella on the flat side of a cookie, and top with another cookie. I didn't do it for the ale because it's currently hard to find vegan nutella but if you are not making these vegan then it takes this cookie to a whole 'nother level.

Baking note to self: 8 cookies per tray; cookies spread slightly

Bob's Red Mill: Hazelnut Shortbread

Yield: 61 cookies

Last updated: 7/11/26