Hazelnut Shortbread Cookies


These gluten-free, slice-and-bake hazelnut cookies are so rich and chocolatey! Anyone with nut allergies can safely enjoy these cookies thanks to LorAnn’s Hazelnut Bakery Emulsion, which lends that delicious hazelnut flavor without containing any nuts!


1 cup (226g) unsalted butter, room temperature
½ cup (100g) granulated sugar
½ teaspoon fine sea salt
1 ¾ cups (259g) gluten-free flour blend
¼ cup (21g) unsweetened cocoa powder
½ teaspoon LorAnn Hazelnut Bakery Emulsion


1. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar and salt until smooth. Add the flour, cocoa powder, and hazelnut bakery emulsion and mix on low speed until combined. The cookie dough will be soft.

2. Transfer the dough onto a piece of parchment paper. Use your hands to form into a log shape, then roll the dough tightly in the parchment paper. Chill in the refrigerator for at least 2 hours.

3. Preheat the oven to 350? and line two baking sheets with parchment paper. Remove the cookie dough from the refrigerator, unwrap, and slice into rounds measuring about ½ inch thick. Arrange on the prepared baking sheets, about 2 inches apart. Bake for 18-20 minutes. Allow the cookies to cool on the baking sheets for 15 minutes, then transfer to a wire cooling rack to cool completely.

Recipe PDF

  Name Download File type
Hazelnut Shortbread Cookies
R0474.pdf 5039 KB

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