You can use only one kind of nut, such as only peanuts, or only cashew, etc, or you can mix them all and produce a deluxe flavor like I do below 😉
175 g vegetable shortening
75 g vegan margarine
1/4 c berry sugar (this is what we call as superfine sugar in Canada)
1 1/4 c flour, sifted
1/4 c rice flour, sifted
120 g mixed nuts meal (I bought this no brand deluxe mixed nuts, it has Brazil nuts, pecans, cashew, hazelnuts, and almonds, and I grind them myself)
5 g PB2
About 20-22 whole roasted hazelnuts
Line a Swiss roll pan with aluminum foil, set aside
Preheat oven 325 F
Cream shortening, margarine, and sugar until just combined
Stir in sifted flours and nuts meal, lightly, to just combine.
Spread dough on prepared Swiss roll pan, line a parchment paper on top of dough, and pat all over, remove paper.
Mark into squares and place hazelnuts on each mark. You don’t have to press them in, but it helps to reassure they won’t fall of once you pick them up when serving 😉
Bake for 30-40 minutes
Take out and slice again right on the marks you made previously, then cool completely on the pan, over cooling rack.
NOTE: Do not attempt to remove them while still hot or even warm still. So they need to be cooled to room temperature completely! Biscuits are superhot, so be careful if you’d like to touch the surface to check their firmness. They only get firm, once cooled completely.
Enjoy 😊
Hazelnut Squares
Ingredients
- 175 g vegetable shortening
- 75 g vegan margarine
- 1/4 c berry sugar this is what we call as superfine sugar in Canada
- 1 1/4 c flour sifted
- 1/4 c rice flour sifted
- 120 g mixed nuts meal I bought this no brand deluxe mixed nuts, it has Brazil nuts, pecans, cashew, hazelnuts, and almonds, and I grind them myself
- 5 g PB2
- About 20-22 whole roasted hazelnuts
Instructions
- Line a Swiss roll pan with aluminum foil, set aside
- Preheat oven 325 F
- Cream shortening, margarine, and sugar until just combined
- Stir in sifted flours and nuts meal, lightly, to just combine.
- Spread dough on prepared Swiss roll pan, line a parchment paper on top of dough, and pat all over, remove paper.
- Mark into squares and place hazelnuts on each mark. You don’t have to press them in, but it helps to reassure they won’t fall of once you pick them up when serving 😉
- Bake for 30-40 minutes
- Take out and slice again right on the marks you made previously, then cool completely on the pan, over cooling rack.
