Brazil Nut Shortbread

Indulge in the buttery decadence of Brazil Nut Shortbread, a luxurious cookie recipe that combines classic shortbread texture with the rich, nutty flavor of finely chopped Brazil nuts. Perfectly tender and lightly sweetened, these cookies are elevated by the subtle crunch of toasted nuts and a hint of vanilla. With just 15 minutes of prep time and a simple, straightforward dough, this recipe is as easy to make as it is irresistible to eat. The finely ground Brazil nuts create a unique twist on traditional shortbread, making it an elegant choice for holiday spreads, tea-time treats, or everyday snacking. Whether served plain or dusted with powdered sugar, these cookies are guaranteed to be a crowd-pleaser!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 24

Ingredients

• 226 grams Unsalted butter
• 100 grams Powdered sugar
• 1 teaspoon Vanilla extract
• 240 grams All-purpose flour
• 30 grams Cornstarch
• 120 grams Brazil nuts
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.

Step 2

Using a food processor, finely chop the Brazil nuts until they resemble coarse sand. Be careful not to over-process to avoid releasing excess oils.

Step 3

In a large mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy using an electric mixer, about 2-3 minutes.

Step 4

Add the vanilla extract and mix to combine.

Step 5

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture and mix on low speed until just combined.

Step 6

Fold in the finely chopped Brazil nuts until evenly incorporated. The dough will be thick and slightly crumbly but should hold together when pressed.

Step 7

Using your hands, scoop about 1 tablespoon of dough and roll it into a ball. Gently flatten it into a disc and place it on the prepared baking sheet. Repeat with the remaining dough, leaving about 1 inch of space between cookies.

Step 8

Bake cookies in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Be careful not to overbake.

Step 9

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Once cooled, enjoy your buttery and nutty Brazil Nut Shortbread! Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Serving size	721.7 grams (721.7g)

Amount per serving	% Daily Value*
Calories	3826

Total Fat 276.60g	355%
Saturated Fat 132.70g	664%
Polyunsaturated Fat 29.30g
Cholesterol 500mg	167%
Sodium 635mg	28%
Total Carbohydrate 324.90g	118%
Dietary Fiber 15.80g	56%
Total Sugars 101.60g
Protein 43.60g	87%

Vitamin D 0IU	0%
Calcium 275mg	21%
Iron 14mg	79%
Potassium 1108mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 4.4%

Carbs: 32.8%