Hazelnut Shortbread Fingers from Whole Grain Vegan Baking

Hazelnut Shortbread Fingers from Whole Grain Vegan Baking

All of you know I’m a fan of whole grain flours. I don’t always branch out much into spelt, barley and other seldom used ones. Celine and Tamasin have written the perfect book to explore different kinds of grain flours.

I only made 3 recipes, but that’s because we kept eating the tasty results and I have to slow down on the sweets a little for now. However, Whole Grain Baking will be on my kitchen counter so I can grab it when the baking mood hits. There must be dozens of other recipes I have on my list to bake from this awesome book!

Ads by Healthy Ads

One of my very favorite things was that the shortbread and scones were made in the food processor. It made short work of the mixing and there was less clean up afterwards.

Even though the caramel nut bars are a little more complicated with multiple layers, I was able to put them together quickly on a weeknight. I loved the barley flour in the base and used agave since I was out of brown rice syrup.

The instructions are very straight forward. Although some of the flours are expensive, you can make some if you own a powerful blender.

To win a copy of  Whole Grain Vegan Baking do one or more of the following. Please note that you will need to leave a separate comment for each task you complete!

I will announce a winner next week.

Hazelnut Shortbread Fingers from Whole Grain Vegan Baking

Hazelnut Shortbread – Photos by by Celine Steen


The first recipe I made was this hazelnut shortbread and I just fell in love immediately. It was super simple to make and had that wonderful bite that I expect from shortbread. Plus it has hazelnuts – that makes anything great!

Hazelnut Shortbread Fingers

Serves: 8 fingers

Fact: We’ve come to love whole wheat pastry flour so much, we now buy it in 25-pound (11 kg) bags. (Also fact: Our kitchen cupboards, refrigerator, and freezer are officially out of storage room.) This versatile flour is brilliant in the following modestly sweetened, richly flavored shortbread fingers that taste great on their own as well as served in the company of any homemade all-fruit jam, or even better, Raspberry Curd (page 46) or Lemon Curd (page 167).
  • 60 g (1⁄2 cup) shelled hazelnuts (not skinned)
  • 180 g (11⁄2 cups) whole wheat pastry flour
  • 1⁄4 teaspoon fine sea salt
  • 1⁄4 cup (60 ml) pure maple syrup
  • 1⁄4 cup (60 ml) melted coconut oil
  1. Preheat the oven to 325°F (170°C, or gas mark 3).
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Combine the hazelnuts, flour, and salt in a food processor.
  4. Process until the hazelnuts are finely ground.
  5. Add the maple syrup and oil, pulsing to combine. The dough should be kneadable and not crumbly.
  6. Place the dough on the prepared sheet, knead it for a couple of beats just to make sure it is cohesive, and press it down with your hands or roll it out to form an 8 x 4-inch (20 x 10 cm) rectangle. For thicker fingers, roll out to form an 8 x 3-inch (20 x 8 cm) rectangle.
  7. Cut the rectangle into eight 1-inch (2.5 cm) wide by 4-inch (10 cm) long fingers. Use the tines of a fork to prick the tops of the shortbread.
  8. Arrange the fingers on the sheet so that they’re about 1 inch (2.5 cm) apart.
  9. Bake for 18 to 22 minutes, or until the fingers are light golden brown around the edges and at the bottom.
  10. Carefully transfer to a wire rack to cool.
  11. Store in an airtight container at room temperature for up to 2 days.
Serving Suggestions & Variations

• If hazelnuts aren’t available, or if you’re simply not a big fan of them, use the same quantity of cashews or almonds instead.

• If you’d rather have smaller shortbread fingers, cut the dough into as many shorter, narrower fingers as you wish, but remember to adjust the baking time accordingly.


Here are just a few of the other recipes I made. Celine’s photos are so beautiful!

Hazelnut Shortbread Fingers from Whole Grain Vegan Baking

Lemon Spelt Scones – Photos by by Celine Steen

Hazelnut Shortbread Fingers from Whole Grain Vegan Baking

Caramel Nut Bars – Photos by by Celine Steen


  1. says

    Two of my favorite flours to use are Whole Wheat Pastry flour for wheat based baking, and Quinoa Flour for gluten-free baking. I’ve been eyeing this book for a while now and would love a copy! It’s such a fantastic idea!

  2. Tara says

    I used Chickpea flour last night for the first time and am in love <3 However, it's hard to just pick one, it all depends on what you're creating :)

  3. tonya says

    I like oat flour bc I always have it– just grind up oats! And I like the texture of almond meal– and Trader Joe’s now carries it. Ready to go! So I’d like to experiment more with incorporating it into treats.

  4. says

    These all look so delicious! I couldn’t eat any of them since they aren’t GF, but I would be interested in recreating some of them to be GF friendly. I love almond flour. It makes items so rich! I make a mean (and tasty) strawberry tart with an almond crust. Happy MoFo 2013 Kathy! :-)

  5. says

    I really enjoy almond-sesame flour (I make my own) and coconut flour.

    Those hazelnut shortbread fingers look so yummy. I was very happy to see that you use coconut oil in them and not earth balance or other margarine.

  6. says


    While I love a good whole wheat flour, I’ve not been making much WW bread lately, because I’m unsatisfied with the quality of the flour I can buy. My mom had an electric wheat grinder, and that probably spoiled me, because anytime I make WW bread, I think it tastes kinda crappy, and wish I had tastier flour. So I actually don’t make bread much, because I don’t want my family eating much white flour in their food, either.

    This book looks awesome!

  7. says

    Oh Goodness, I haven’t tried very many — Whole Wheat and Almond Flour, I am a vegan newbie (since July ’13) — but so far Almond is by far the family favorite (as if there was a question!). Thanks for the opportunity!

  8. Linda Trzybinski says

    I have many favorite flours- It all depends on what I’m making to determine the favorite flour du jour. I do have one un-favorite flour and that is all purpose white flour.

  9. Laura says

    Thanks for a delicious looking recipe – we love shortbread! Think I’ll try this with walnuts. I like to bake with graham flour or a mix of whole wheat & graham, but would love to try some others. I’m interested in learning some good vegan recipes.

  10. cynthia says

    I haven’t gotten any more exotic than whole wheat pastry flour and oat flour… but I’m ready to branch out and this cookbook would be a great way to do it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: