2 c. dairy-free soy-free margarine

1 c. sugar

4 t. vanilla

1/2 t. salt

2 c. hazelnut flour/meal

4 c. flour

With electric mixer, cream butter well. Add sugar, vanilla extract and salt; continue creaming. 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.

Preheat oven to 350°F. Cut roll of dough into slices. Place 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.

This recipe calls for hazelnut flour, but I didn't have any on hand so made my own by grinding up hazelnuts in a food processor. I didn't get it as fine as it would be if you bought hazelnut flour at the store but that's okay; I kind of like it with chunkier hazelnut bits.

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: 56 cookies

Last updated: 7/30/25