Giving the Fingers


It’s a good thing the freezer has posted a no vacancy sign on its door, otherwise I’d bake endless batches of these hazelnut shortbread fingers.
They go really well with curd (a great combo I’ve learned about thanks to Joni), and what a coincidence: I posted a recipe for that a couple of weeks ago.
Speaking of which, Kelly has made the curd using the refrigerated kind of coconut milk instead of water, and said it was a great, even creamier variation.

If you don’t want to make the shortbread with hazelnuts, try cashews or almonds. Use those that are unsalted and raw.
Also, if you’re still BFF with agave (I am), you can use it in place of the maple syrup.

Hazelnut Shortbread Fingers:

1/2 cup (60 g) raw shelled hazelnuts, not skinned
1 1/2 cups (180 g) whole wheat pastry flour
1/4 teaspoon fine sea salt
1/4 cup (60 ml) pure maple syrup
1/4 cup (56 g) semi-solid coconut oil, melted

Preheat the oven to 325°F (170°C or gas mark 3). Line a baking sheet with parchment paper or a silicone baking mat.
Combine hazelnuts, flour and salt in a food processor. Process until the hazelnuts are ground finely. Add the maple syrup and oil, pulsing to combine. The dough should be kneadable and not crumbly.
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 to form an 8 x 4-inch (20 x 10-cm) rectangle. Note that you could make the fingers smaller, just be sure to adjust the baking time accordingly.
Cut the rectangle into eight 1-inch (2.5-cm) wide, 4-inch (10-cm) long fingers. Use the tines of a fork to prick the tops of the shortbread.
Arrange the fingers on the sheet so that there’s about 1 inch (2.5 cm) between them.
Bake 20 to 24 minutes, or until the fingers are light golden brown around the edges, and at the bottom. Your nose will more or less tell you when they’re just about ready to come out of the oven, so pay attention.
Carefully place them on a wire rack to cool. Store in an airtight container at room temperature for up to 2 days.

Yield: 8 fingers


  • Wow these look amazing! So amazing in fact that I have some in the oven right now! (Made with peanuts instead of hazelnuts, a combination of oatmeal + flour, and chocolate chips!). Can’t wait until they are done…

  • Rosa says:

    Divine looking! With hazelnuts, perfect.



  • Gloria says:

    Hello Celine! What can I use instead of the coconut oil? I live in a very rural are in Spain :) and things like that are pure utopia here!!!.
    Love your work.

    • Celine says:

      You could try another oil, even olive oil, but the buttery flavor is going to be lessened quite a lot. Just add the oil as needed, you might not need a full 1/4 cup since the coconut oil is measured semi-solid here. Keep me posted?

  • Josiane says:

    Those must been amazing! And I think they fit in the kind of things that my not-quite-functioning-well-but-not-quite-broken oven can still handle, so I’m totally be giving them a try in the near future. Yum!
    Oh, and thanks for giving a weight measurement for the coconut oil – I find it’s so much easier to weigh that stuff than try to shove it in a measuring cup…

  • Isobelle says:

    These sound so killer! Hazelnuts are absolutely scrumptious, and I have always been a fan of shortbread type biscuits/cookies. What a treat! If I wasn’t maxed out on my “let it slip and have just a small treat” card for this week already, I would so make these right now.
    Chocolate isn’t always my friend. Sometimes.