Mixed Nut Shortbread

Treat yourself to the buttery, crumbly bliss of Mixed Nut Shortbread, a delightful twist on a classic cookie that’s both simple to make and sophisticated in flavor. This recipe combines the richness of softened butter, the subtle sweetness of caster sugar, and the warm aroma of vanilla, but the star of the show is the medley of roughly chopped nuts—almonds, pecans, pistachios, and hazelnuts—that add a satisfying crunch and nutty depth to every bite. Shaped into elegant rounds and optionally topped with a sprinkle of coarse sugar for extra sparkle, these cookies bake to golden perfection in just 30 minutes. Perfect for pairing with tea or coffee, they’re an irresistible treat that stores well for a week, making them a delicious make-ahead option for holiday platters or everyday indulgence. Delight your guests with these nutty shortbread cookies that strike the perfect balance between sweet and savory.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 24

Ingredients

• 226 grams Unsalted butter, softened
• 100 grams Caster (superfine) sugar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 250 grams All-purpose flour
• 120 grams Mixed nuts (e.g., almonds, pecans, pistachios, hazelnuts), roughly chopped
• 2 tablespoons Coarse sugar (like turbinado), optional for topping

Directions

Step 1

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

Step 2

In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy using a hand or stand mixer.

Step 3

Mix in the vanilla extract and salt until evenly combined.

Step 4

Gradually add the all-purpose flour, mixing until the dough starts to come together. Do not overmix.

Step 5

Fold in the chopped mixed nuts until evenly distributed throughout the dough.

Step 6

Turn the dough out onto a sheet of parchment paper or a lightly floured surface. Gently shape it into a log about 2 inches (5 cm) in diameter. Wrap tightly with plastic wrap and refrigerate for at least 1 hour, or until firm.

Step 7

Once chilled, slice the dough into 1/4-inch (6 mm) thick rounds. Arrange them on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.

Step 8

If desired, sprinkle the tops of the cookies with coarse sugar for added texture and sweetness.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through for even cooking.

Step 10

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve with a cup of tea, coffee, or as an elegant dessert. Store leftovers in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Serving size	728.4 grams (728.4g)

Amount per serving	% Daily Value*
Calories	3768

Total Fat 252.70g	324%
Saturated Fat 122.80g	614%
Polyunsaturated Fat NaNg
Cholesterol 493mg	164%
Sodium 1219mg	53%
Total Carbohydrate 342.80g	125%
Dietary Fiber 19.20g	69%
Total Sugars 131.60g
Protein 49.60g	99%

Vitamin D 0IU	0%
Calcium 242mg	19%
Iron 17mg	92%
Potassium 1184mg	25%

*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: 59.2%

Protein: 5.2%

Carbs: 35.7%