Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.



Ingredient Checklist


Instructions Checklist
  • 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)

15 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
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.