Hazelnut Shortbread

YIELD: 4 dozen cookies

INGREDIENTS:

• 2 cups hazelnuts
• 1 cup butter, at room temperature
• 1/2 cup Splenda
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup vanilla-flavored whey protein powder
• 2 tablespoons water

INSTRUCTIONS:

1. Preheat the oven to 325°F.
2. Grind the hazelnuts in a food processor until they reach a fine meal consistency. Set aside.
3. Using an electric mixer, beat the butter until fluffy. Add the Splenda and beat well to combine. Then, add the egg and continue to beat until well mixed.
4. Sprinkle the salt and baking powder over the mixture, followed by half of the ground hazelnuts. Beat them in, then add the remaining hazelnuts and beat again.
5. Beat in the vanilla-flavored whey protein powder, followed by the water, until a soft and sticky dough forms.
6. Line a shallow baking pan, such as a jelly roll pan, with parchment paper. Transfer the dough onto the parchment paper and cover it with another sheet of parchment paper. Using the top sheet, press the dough out evenly to cover the entire pan. The pressed dough should be around 1/4 inch thick.
7. Remove the top sheet of parchment paper and score the dough into squares using a pizza cutter or a knife with a thin, straight blade. Bake in the preheated oven for 25 to 30 minutes, or until the shortbread turns golden brown.
8. Once baked, remove the pan from the oven and rescore the lines while the shortbread is still warm. Use an up-and-down motion with the knife to prevent breaking outside the scored lines.

PER SERVING:

• 1.5 grams of carbohydrates, a trace of fiber, and 1 gram of protein.