Walnut Shortbread

Yummy old-fashioned shortbread. Black walnuts are known for their robust flavor, but regular walnuts also work well.
Photo by Sara M.

PREP TIME

10

minutes

TOTAL TIME

115

minutes

SERVINGS

32

servings

PREP TIME

10

minutes

TOTAL TIME

115

minutes

SERVINGS

32

servings

Ingredients

  • * 4 1/2 ounces black walnuts, coarsely chopped (1 cup)

  • * 2 sticks unsalted butter, room temperature

  • * 1/2 cup granulated sugar

  • * 1 teaspoon finely grated orange zest

  • * 2 1/2 cups all-purpose flour

  • * Salt

  • * 2 tablespoons Demerara or turbinado sugar

Directions

1. Preheat oven to 350 degrees. Toast nuts on a rimmed baking sheet until fragrant and golden, about 10 minutes. Let cool. 2. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in orange zest. Reduce speed to low; add flour and 1/2 teaspoon salt, scraping down side of bowl as needed. Mix in walnuts. 3. Divide dough in half, and transfer each to an 8-inch square baking dish, pressing down until flat. Refrigerate for 15 minutes. Prick lines into dough every inch with a fork. Bake until pale golden, about 25 minutes. Remove from oven. Sprinkle Demerara sugar over surface of each. Bake until sugar is set, about 5 minutes. Let stand for 5 minutes. Cut into 2-inch squares while warm. Transfer pans to wire racks, and let cool.

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