Savory Mixed-Nut Shortbread
Published Dec. 8, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/227 grams salted butter
- 1rosemary sprig, plus 2 tablespoons leaves
- ¾teaspoon freshly ground black pepper
- 2½cups/300 grams all-purpose flour
- ⅔cup/132 grams granulated sugar, plus more for sprinkling
- ¼teaspoon ground cayenne
- 1½cups/115 grams mixed, salted nuts (avoid peanuts if possible), lightly crushed with a heavy skillet or mallet
Nutritional analysis per serving (8 servings)
487 calories; 31 grams fat; 16 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 8 grams protein; 186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and ¼ teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool slightly. (Take a whiff of the butter; it smells like rosemary!)
- Step 2
In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
- Step 3
Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on top, shake into a single layer, then press firmly into the dough until the nuts’ sides are surrounded by dough. (This is important, otherwise the nuts won’t adhere.) Sprinkle evenly with 1 teaspoon sugar and the remaining ½ teaspoon black pepper.
- Step 4
Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to 40 minutes.
- Step 5
Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature for up to a week.
Private Notes
Comments
I made these! I thought they were really tasty. After reading other people’s comments, I decided to mix the nuts into the dough rather than pressing them into the top to help them stick, which helped a lot. I also baked them for an additional 10 minutes at 300 on a separate sheet pan after breaking them into individual pieces to make them extra crispy. Next time I might sprinkle a little flaky sea salt on top in addition to the sugar.
Based on the comments, I mixed in the nuts and rosemary prior to smoothing the dough in the pan. I over-baked it 5-10 minutes until it started to brown a bit more than one would want with a classic shortbread. This gave a deliciously crispy texture. I also think it helped the pieces hold together better, though there was still an abundance of delicious crumbles.
Good flavors! The mixed nuts I used (Costco Kirkland) do not taste excessively roasted/burnt after baking. The nuts were well embedded into the dough, but only adhered moderately well. May try an egg wash or other coating to help them stick better next time, but that may create other textural issues. Would like to try to achieve a crisper texture, may try a second bake like biscotti for more crunch. Will bake in a parchment paper sling next time for easier removal and less disintegration.
These are delicious but I did amend the recipe after reading the comments. I used only 1/2 cup powdered sugar which was a perfect amount of sweetness (in my opinion). I also mixed the nuts and rosemary directly into the dough before pressing it into the baking dish. Scoring the dough prior to baking made the final cutting into bars for serving so easy and reduced the amount of crumbling.
Made and shared this recipe for a neighborhood cocktail party -- these little morsels were a hit! I too read the comments and took all of the suggestions: mixed nuts and rosemary with the flour before adding the butter; overbaked by a bit for extra "done-ness" which made break-apart easier (although I cut some as well). I will double the rosemary leaves in the flour next time, and halve the cayenne -- mine turned out quite spicy. But this recipe is a keeper for sure.
I made this with 1/2 butter, 1/2 olive oil and decreased the sugar to 1/2 c. Outstanding!