Rosemary Hazelnut Shortbread Cookies

Rosemary Hazelnut Shortbread Cookies

  • By Cate Whittington
  • /
  • September 2016-Vol.2 No.9
  • /

Rosemary GF Crackers

In September, as we transition from summer to fall, there is still a place for relaxing on the porch with a tall glass of iced tea and cookies. I served this savory gluten free shortbread at the June 2 PMG membership meeting. Several people requested the recipe, and I thought this would be a good time to share it with all. Be patient as you work with the rather crumbly dough and allow extra time for chilling it in the freezer.

Rosemary Hazelnut Shortbread Cookies

Makes 24 Cookies


2½ cups blanched almond flour

½ teaspoon sea salt

½ teaspoon baking soda

1 cup hazelnuts, toasted and coarsely chopped

1 Tablespoon finely chopped rosemary

½ cup grape seed oil

5 Tablespoons agave nectar or honey

1 Tablespoon vanilla extract


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

Roll the dough into a large log, 2½ inches in diameter, then wrap in parchment paper. (Note: I find two smaller logs are easier to manage.) Place in the freezer for 1 hour, or until firm.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Remove the log from the freezer, unwrap it, and cut it into ¼ inch thick slices with a wet knife. Transfer the slices onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 7-10 minutes, until brown around the edges. Let the cookies cool on the baking sheets for 30 minutes. Serve.


Resource:  the GLUTEN-FREE ALMOND FLOUR cookbook by Elana Amsterdam, 2009


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