Low Carbohydrate Recipe
This Hazelnut Shortbread is the best! You can use ground pecans instead of hazelnuts for a variation, or if you prefer the taste of pecans.
2 sticks butter, soft
2 cups hazelnuts
1/2 cup spoonable sweetener (such as Stevia)
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup vanilla whey protein - vanilla
1 tablespoon cinnamon
2 tablespoons water
Preheat oven to 325 degrees. Grind hazelnuts to fine meal.
Beat butter until fluffy. Add sweetener, beating well, then add egg and beat. Add salt, baking powder and half hazelnuts. Beat well, add remaining nuts, and beat. Add whey powder and mix well. (Should have soft, sticky dough).
Line a cookie sheet (11 1/2 x 15 1/2) with parchment and turn dough onto parchment. Use spatula and smooth dough into even layer, about 1/4-inch thick. Bake 25 to 30 minutes until golden. Score immediately - if you wait until cookies cool, they will crumble.
Note: If dough is hard to spread, put another piece of parchment on top and press to spread the dough.
Recipe makes 77 servings
Serving size: 1 shortbread