Orange & Hazelnut Shortbread Cookies (NO Butter)
PREP:
10
MINS
HOURS
COOK:
15
MINS
HOURS
TOTAL:
25
Ingredients
- 1 cup All Purpose Flour, ((For Gluten-Free cookies: substitute with Almond Flour))
- 1/3 cup Hazelnut Flour
- 1/4 cup Maple Syrup or Honey
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Crushed Hazelnuts, (optional but highly recommended)
- 2 tbsp. Brown Sugar
- 1 tbsp. Orange Zest
- 1 tsp. Vanilla Extract
- 1/8 tsp. Sea Salt
- Additional crushed hazelnuts and dark chocolate, for garnishing
Instructions
- Preheat oven to 350F.
- Whisk together the extra virgin olive oil, maple syrup, and vanilla extract.
- Add in the remaining ingredients. Mix/knead together until a crumb-like texture forms.
- Firmly press together and roll into a thick, log-like shape wrapped in saran wrap. Freeze for at least 10 minutes.
- Slice the cookie dough log into 10 equal pieces. If you have to, reshape the cookies to be round and about 3/8" thickness.
- Transfer the cookies to a pan lined with parchment paper.
- Bake for 15-20 minutes, until the edges are slightly golden.
- Remove from oven and allow them to cool completely before dipping in dark chocolate, then garnishing with orange zest and crushed hazelnuts.
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