Hazelnut Shortbread

Craving the delightful taste of Walker’s Shortbread cookies but looking for a low-carb alternative? Look no further than our Hazelnut Shortbread recipe! These delectable treats combine the richness of hazelnuts with the buttery goodness of traditional shortbread, all while keeping the carbs in check. With just 1.5 grams of carbohydrates per cookie, this recipe is a guilt-free indulgence for your taste buds. Get ready to embark on a flavorful journey with our Hazelnut Shortbread!

YIELD:

• This recipe yields approximately 4 dozen cookies, with each cookie containing 1.5 grams of carbohydrates, a trace of fiber, and 1 gram of protein.

INGREDIENTS:

• 2 cups hazelnuts
• 1 cup butter, at room temperature
• 1/2 cup Splenda (or preferred sugar substitute)
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup vanilla-flavored whey protein powder
• 2 tablespoons water

INSTRUCTIONS:

1. Preheat the oven to 325°F (163°C).
2. Begin by grinding the hazelnuts to a fine meal using a food processor. Set aside.
3. In a mixing bowl, use an electric mixer to beat the room temperature butter until it becomes fluffy and smooth. Incorporate the Splenda into the butter and beat well until the mixture is creamy.
4. Add the egg to the butter-Splenda mixture, ensuring thorough combining.
5. Sprinkle the salt and baking powder over the mixture, followed by adding half of the ground hazelnuts. Beat the ingredients together, and then incorporate the remaining hazelnuts. Continue to beat until the mixture is well combined.
6. Gradually beat in the vanilla-flavored whey protein powder, followed by adding the water. Mix until a soft and slightly sticky dough forms.
7. Line a shallow baking pan (an 11 1/2″ x 15 1/2″ jelly roll pan is recommended) with baking parchment. Turn the dough out onto the parchment-lined pan.
8. Cover the dough with another piece of parchment paper. Using the top parchment paper, gently press the dough out into an even layer that covers the entire pan. The pressed dough should be approximately 1/4″ thick.
9. Remove the top parchment paper and use a pizza cutter or a knife with a straight, thin blade to score the dough into squares. This will make it easier to cut the shortbread into individual cookies later.
10. Bake the scored dough in the preheated oven for 25 to 30 minutes, or until the shortbread turns a golden brown color.
11. Once baked, remove the pan from the oven and carefully re-score the lines to ensure clean breaks when cutting the shortbread later. Use a straight up-and-down motion to minimize the risk of breaking outside the score lines.
12. Allow the Hazelnut Shortbread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Indulge in the delightful flavors of our Hazelnut Shortbread – a perfect balance of nutty goodness and buttery delight in every bite. Enjoy these guilt-free treats without compromising on taste or your low-carb goals. Happy baking!