Why toast the hazelnut meal before using it in this shortbread?

Toasting the hazelnut meal until a deep brown enhances its nutty flavor, adding depth and richness to the shortbread.

Can I use regular sugar instead of maple sugar and stevia in this recipe?

Yes, if you prefer, you can use 1/2 cup of regular sugar instead of the 1/4 cup maple sugar and 1/2 tsp. powdered stevia listed.

The recipe mentions the dough will be very thick; is this normal?

Yes, the dough for this hazelnut shortbread is intentionally very thick, designed to be pressed evenly into the pan with wet fingers.

Do I have to use a springform pan for this shortbread?

While a 9-inch springform pan is recommended for easy removal and cutting into wedges, you could use another greased baking dish of similar size, though cutting might be trickier.

How should I store leftover Hazelnut Shortbread?

Once cooled and cut, store the shortbread in an airtight container at room temperature for a few days, or refrigerate for longer freshness.

1.7K Views 13 years ago

Hazelnut Shortbread
[Vegan]

Name: Hazelnut Shortbread [Vegan]
Cook time: 30 min
Yield: 8 shortbreads
Ingredients: 1/2 cup hazelnut meal, toasted until a deep brown and cooled; 1/4 maple sugar; 2 tbsp. sunflower oil; 2 tbsp. natural almond butter; 1 tbsp. flaxseed meal + 3 tbsp. water; 1 tbsp. almond milk; 1/3 cup whole wheat pastry flour; 1/4 tsp. baking powder; 1/2 tsp. powdered stevia (or use a 1/2 cup sugar rather than the 1/4 cup sugar); dash salt

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Golden-brown vegan hazelnut shortbread wedges, made with toasted hazelnut meal and maple sugar, arranged on a plate.

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Discover more recipes with these ingredients

Stevia

Hazelnut Shortbread [Vegan]

8 shortbreads

Though I admit it’s a very 80s kind of dessert – this recipe would also work well as a crust for fruit pizza.

Ingredients You Need for Hazelnut Shortbread [Vegan]

1/2 cup hazelnut meal, toasted until a deep brown and cooled
1/4 maple sugar
2 tbsp. sunflower oil
2 tbsp. natural almond butter
1 tbsp. flaxseed meal + 3 tbsp. water
1 tbsp. almond milk
1/3 cup whole wheat pastry flour
1/4 tsp. baking powder
1/2 tsp. powdered stevia (or use a 1/2 cup sugar rather than the 1/4 cup sugar)
dash salt

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How to Prepare Hazelnut Shortbread [Vegan]

Preheat oven to 350F.
Lightly spray a 9-inch springform pan w/ oil.
Whisk together the hazelnut meal, flower, baking powder, stevia and salt and set aside.
In a large bowl, combine the maple sugar, sunflower oil and almond butter until creamy. Stir in the flaxseed meal mixture and almond milk.
Stir the dry ingredients into the wet – it’ll be a very thick dough.
Press the dough – I used wet fingers – evenly into the pan.
Bake for about 15 minutes or until baked through. Let cool and then cut into wedges.