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Hazelnut shortbread cookies


Makes approx. 20 pieces


40g hazelnuts
40g brown rice flour
40g buckwheat flour
40g corn flour
80g coconut oil or margarine*
1/2 teaspoon of bicarbonate of soda
1/2 teaspoon of steva powder or other sweetener to taste (equivalent to approx. 100g of sugar)
1 medium sized apple (approx. 100-150g)
1 teaspoon of vanilla extract
1 pinch of salt

* I prefer to mix 40g of coconut oil and 40g of margarine for the best taste and texture.

1. Roast the hazelnuts at 150 C / 300 F in a convection oven for 15 minutes, while shaking the pan 3 times. Rub off their brown skin with a kitchen towel and grind them with a nut grinder.

2. Peel and dice the apple and steam it until soft. Add the vanilla extract, sweetener, coconut oil and blend until a smooth mixture forms.

3. Mix the dry ingredients: flour, ground hazlenut, salt, bicarbonate of soda in a bowl.

4. Now add the apple mixture to the dry ingredients and mix well until a ball of dough forms.

5. Set it aside to rest for 30 minutes. Line a pan with baking sheets and preheat the oven to 160 C / 320 F.

6. Take a teaspoonful of the dough and roll it into a ball, then press it on the baking pan with a fork. Repeat until all the dough is gone.

7. Bake the cookies at 160 C / 320 F for 20-25 minutes, until light brown. (You can also bake a double portion in two pans in a convection oven.)



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