Nut Shortbread
Buttery, crumbly, and decadently nutty, this Nut Shortbread recipe is a must-try treat that melts in your mouth with every bite. Combining the rich flavors of finely chopped almonds, pecans, and walnuts with a touch of pure vanilla, this classic shortbread gets a delightful crunch and rustic charm. Made with simple pantry staples like all-purpose flour and butter, the dough comes together effortlessly, making it perfect even for beginner bakers. These golden-baked beauties can be customized with your favorite nuts and finished with a delicate dusting of powdered sugar for an elegant touch. Whether you're looking for a holiday baking project, a giftable treat, or just a sweet snack to accompany your coffee, this nut-infused shortbread is guaranteed to impress. Ideal for cookie lovers searching for a simple yet refined recipe!
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Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 100 grams Mixed nuts (e.g., almonds, pecans, walnuts), finely chopped
- 30 grams Powdered sugar (optional, for dusting)
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 the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Step 3
Add the vanilla extract and mix until incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, stirring until a soft dough forms.
Step 5
Fold in the finely chopped nuts until evenly distributed throughout the dough.
Step 6
On a lightly floured surface, roll out the dough to about 1 cm (3/8 inch) thickness. Use a cookie cutter or sharp knife to shape the dough into your desired shortbread pieces.
Step 7
Arrange the shaped dough onto the prepared baking sheet, leaving a small gap between each piece.
Step 8
Bake in the preheated oven for 22-25 minutes, or until the edges are just beginning to turn golden. Do not overbake.
Step 9
Remove the shortbread from the oven and allow it to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10
If desired, dust the cooled shortbread with powdered sugar for a decorative and sweet finish.
Nutrition Facts
| Serving size | 717.4 grams (717.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3673 |
| Total Fat 241.50g | 310% |
| Saturated Fat 121.80g | 609% |
| Cholesterol 493mg | 164% |
| Sodium 1218mg | 53% |
| Total Carbohydrate 343.80g | 125% |
| Dietary Fiber 16.10g | 58% |
| Total Sugars 136.00g | |
| Protein 45.60g | 91% |
| Vitamin D 0IU | 0% |
| Calcium 215mg | 17% |
| Iron 16mg | 87% |
| Potassium 995mg | 21% |
Source of Calories