Rosemary Hazelnut Shortbread Cookie

This recipe is from a newly discovered cookbook: ” The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam. Almond flour used in most of her recipes is high in protein and gives this cookie a buttery flavor. The rosemary and hazelnuts lend a savory flavor I find so delightful in a cookie. You can eat this dessert guilt free!

2 ½ cup  blanched almond flour

½ tsp. sea salt

½ tsp. baking soda

1 cup hazelnuts, toasted and coarsely chopped

1 Tbsp finely chopped fresh rosemary

½ cup grape seed oil

5 Tbsp. agave nectar or honey

1 tbsp vanilla extract

Preheat oven to 350 degrees F

Line cookie sheets with parchment paper or use a silicon baking sheet.

In a large bowl combine almond flour, salt, baking soda, hazelnuts and rosemary. In a medium bowl, whisk together the grapeseed oil, agave nectar, and add vanilla.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Roll  the dough into a large log,  2 ½ inches in diameter, then wrap in parchment paper. Place in freezer for one hour until firm. Remove log from f freezer and cut it into ¼ inch slices with a wet knife.

Transfer slices onto the prepared baking sheets leaving 2 inches between each cookie.

Bake 7-10 min, until brown around edges.  Let cookies cool on baking sheet for 30 min. then serve.



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