Rosemary Hazelnut Shortbread Cookies

Pour a cup of coffee and enjoy a couple of these tender, chewy, flavor-y, yummy cookies.  Mmmmm.  Not too sweet.  The hazelnuts make them crunchy.  Rosemary’s savory pine-y flavor adds that something special.  But the real topper?  These amazing cookies are gluten-free!!!!!  Who knew gluten-free could be this yummy?!

I have a wonderful friend who happens to be gluten-intolerant.  We get together once a week for coffee out on her patio, and I wanted to bring along a little something for us to enjoy together.  So I bought a cookbook of gluten-free recipes:  the Gluten-Free Almond Flour cookbook.  It’s full of beautiful photographs of yummy recipes!  The recipe for these cookies is on page 105.


  • 2 1/2 cups blanched almond flour  (NOT almond meal.  Find it at natural foods stores.)
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 cup hazelnuts, toasted and finely chopped
  • 1 TBSP finely chopped fresh rosemary
  • 1/2 cup grapeseed oil
  • 5 TBSP agave nectar
  • 1 TBSP vanilla extract

I decided to chop the hazelnuts first and then toast them to get a toastier flavor.  I used an impact chopper thingy from Pampered Chef, which made uber-quick work of the nuts.

Toast the nuts in a large, dry skillet over medium heat, stirring every now and then.  I chopped the rosemary as the hazelnuts toasted.  Let me tell ya, the aroma of the rosemary combined with the roasting nuts was absolutely divine!  Try it.  The hazelnuts are toasted when you can smell them and they take on a bit more color.  Turn the heat off and leave them in the pan for now.

Combine almond flour, salt, baking soda, hazelnuts and rosemary in a bowl.

Whisk grapeseed oil, agave nectar and vanilla together in a separate bowl.  Add to the dry ingredients and mix until thoroughly combined.

Roll the dough into a large log, 2 1/2 inches in diameter.  Wrap in parchment paper and place in the freezer for 1 hour, or until firm.

Preheat oven to 350F and line two cookie sheets with parchment paper or silpats.

Remove the log from the freezer and cut it into 1/4 inch slices with a wet knife.  I found the knife squished the log and I needed to reshape the cookies a bit. (Maybe I should have left the log in the freezer a bit longer?)  Place slices onto the lined cookie sheets, leaving 2 inches between them.

Bake for 7-10 minutes, until brown around the edges.  Let cookies cool on the cookies sheets for 30 minutes.  You’ll end up with 18-24 cookies.  Serve and savor with a cuppa!  Yummy!

This cup and saucer is another china pattern that belonged to my Great Aunt Katrine.  My mom thinks this is the one Aunt Katrine gave to her sister-in-law, my Grandmother (Dad’s mom).  Katrine ended up with them after Grandma’s passing.  I love having these connections to my past.  I use old china and crystal whenever I can, I deserve the good stuff, right?!  So do you–if you have “the good dishes” hiding out in a box or a closet, go get ’em!  Make an everyday meal or snack special.

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Filed under dessert, Gluten-free, recipe

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