Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.
- Yield: Makes 18
Source: Martha Stewart Living, April 2009
- 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
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.