Reviews (1)
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15 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
2
Martha Stewart Member
Rating: Unrated
11/14/2012
These cookies turned out to be a great gluten-free treat.
I reduced the baking time to 40 minutes to avoid burning.
I tossed them in the freezer and I would eat them without defrosting. They were delicious.
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Hazelnut-Vanilla Shortbread
Recipe Summary
Yield: Makes 18
Ingredients
Ingredient Checklist
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
Gallery
Hazelnut-Vanilla Shortbread
Recipe Summary
Yield: Makes 18
Gallery
Hazelnut-Vanilla Shortbread
Hazelnut-Vanilla Shortbread
Hazelnut-Vanilla Shortbread
Recipe Summary
Yield: Makes 18
Recipe Summary
Yield: Makes 18
Yield: Makes 18
Makes 18
Ingredients
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
Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides.
Cream butter, vanilla seeds, and sugar with a mixer until fluffy. Reduce speed to low; add flour, hazelnuts, and salt. Press into pan; freeze until firm, about 30 minutes. Score shortbread into 18 pieces; bake until gold, 55 to 60 minutes. Let cool for 15 minutes; unmold using overhang. Let cool on a wire rack. Cut into pieces. Shortbread will keep, covered, for up to 3 days.
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
2
Martha Stewart Member
Rating: Unrated
11/14/2012
These cookies turned out to be a great gluten-free treat.
I reduced the baking time to 40 minutes to avoid burning.
I tossed them in the freezer and I would eat them without defrosting. They were delicious.
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
2
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
2
15 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
2
15 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
2
- 5 star values:
- 3
- 4 star values:
- 2
- 3 star values:
- 5
- 2 star values:
- 3
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
11/14/2012
These cookies turned out to be a great gluten-free treat.
I reduced the baking time to 40 minutes to avoid burning.
I tossed them in the freezer and I would eat them without defrosting. They were delicious.
Martha Stewart Member
Rating: Unrated
11/14/2012
These cookies turned out to be a great gluten-free treat.
I reduced the baking time to 40 minutes to avoid burning.
I tossed them in the freezer and I would eat them without defrosting. They were delicious.
Rating: Unrated
All Reviews for Hazelnut-Vanilla Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hazelnut-Vanilla Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
