Nutty Shortbread
- 20m Prep Time
- 10m Cook Time
- 1h 5mReady In
These nutty shortbread cookies are buttery and crumbly, made with almond flour and ground hazelnuts instead of wheat flour. They are simple to prepare and perfect for any occasion.
Ingredients
- 118 ml unsalted butter at room temperature
- 118 ml granulated sugar
- 4.93 ml alcohol-free pure vanilla extract
- 355 ml almond flour
- 118 ml ground hazelnuts
- sea salt
Nutrition (per serving, estimated)
Estimated based off 3 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1.6 mg
- Iron: 0 mg
- Magnesium: 0.16 mg
- Phosphorus: 1.53 mg
- Potassium: 1.98 mg
- Zinc: 0.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml granulated sugar
- 4.93 ml alcohol-free pure vanilla extract
- 355 ml almond flour
- 118 ml ground hazelnuts
- sea salt
Prepare
- 118 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
In a medium bowl, using an electric mixer on medium speed, beat together ½ cup (1 stick) unsalted butter (at room temperature), ½ cup granulated sugar, and 1 teaspoon alcohol-free pure vanilla extract until well blended, about 2 minutes.
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Step 2.
Stir in 1½ cups almond flour, ½ cup ground hazelnuts, and a pinch of sea salt until a firm dough forms.
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Step 3.
Roll the dough into a 2-inch log on a lightly floured surface, wrap tightly in plastic wrap, and refrigerate until firm, at least 30 minutes.
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Step 4.
While the dough chills, heat the oven to 350°F and line a baking sheet with parchment paper. After chilling, slice the dough into 18 rounds (about ¼-inch thick) and place them on the prepared baking sheet, spacing 2 inches apart.
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Step 5.
Bake until the cookies are firm and light golden brown, about 10 minutes. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.