Our Teff Flour is a delicious secret weapon for gluten-free baking. With its slightly sweet flavor reminiscent of hazelnuts, it lends itself perfectly to this hazelnut-studded shortbread cookie.

Prep time: 160 min

Cook time: 15 min

Total time: 175 min

Chocolate-Dipped Teff Hazelnut Shortbread
Copyright Recipe © 2015 Woodland Foods


Serves 4


  1. Preheat oven to 350°F.

  2. Place chopped hazelnuts on baking sheet. Toast until slightly darkened and fragrant, about 5 minutes. Set aside to cool completely.

  3. Combine butter and sugar in large mixing bowl or bowl of stand mixer fitted with paddle attachment. Beat together until light and fluffy. Beat in egg and vanilla extract, and scrape down sides of bowl with spatula.

  4. Whisk together hazelnut meal, teff flour, kosher salt and xanthan gum in separate bowl, then gradually add to wet mixture. Mix just until dough comes together, adding cooled toasted hazelnuts near end of mixing. Wrap dough in plastic wrap, and chill for at least 2 hours.

  5. Preheat oven to 325°F. Line two baking sheets with parchment paper.

  6. Dust work surface with teff flour, and roll out chilled dough to 1/4-inch thickness. Cut into 1-inch by 3-inch long cookies, and place on prepared baking sheets.

  7. Bake for about 15 minutes, staying aware that nut flour can darken quickly. Remove when shortbread feels firm. Cool on wire racks.

  8. Melt chocolate in small saucepan over very low heat. Dip one end of each cookie into chocolate, and place back on parchment-lined sheets to harden.