Savory Mixed-Nut Shortbread
Published Dec. 7, 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.
I read all the reviews and incorporated the comments. I mixed in the nuts and rosemary to the flour mixture. I used the parchment sling so the shortbread came out easily. I underbaked a bit, cooled the shortbread and cut into squares and then baked for another 10 minutes at 310 degrees. An excellent addition to the sweet Christmas cookies.
This recipe as written is absolutely amazing. It was so good I had a guest ask me to move the plate of it so they could stop eating it! Thank you Ali!!!
The sweet tooth ppl will consider this a savory appetizer, and saltier folk will think it an oddly spicy cookie. Either way— fantastic. Put these out with the apps and leave them out for dessert. A+
Super. Mixed rosemary and 1/2 nuts into flour (bowl) before adding butter. Reduced cayenne to 1/8 tsp as most holiday recipients aren't great with spicy - will add all when just for us. Other 1/2 nuts pressed in well and mostly stayed put. Scored dough after 20 minutes , finished at 20 add'l minutes. Cut apart beautifully with bench scraper when cooled. Definitely will make again - possibly another batch this year!