Black Walnut Shortbread
Hello Friends and Family,
I was inspired to make this shortbread for some visiting plant afficianados.
No, I didn't collect -- and process -- the black walnuts myself (a very messy business, I hear). But I ordered them from Hammons -- and so was looking for good recipes in which to to use them.
Shortbread and black walnuts (Juglans nigra for those in the know) turn out to be one of those culinary marriages made in heaven. At least I think so. And so simple to prepare. I didn't have to do anything to the recipe to make it high in Omega-3s other than use Kerry's grass-fed butter. Next time, though, I think I'll replace one tablespoon of the flour with flax sead meal for an even earthier taste.
Try them the next time you have black walnuts handy.
Be well, Susie
Ingredients:
-
- 2cups/250 grams all-purpose flour (I weighed my flour and it came to about 1 3/4 cup)
- ⅔cup/150 grams granulated sugar
- ¾ teaspoon fine salt
- 2sticks/1 cup/226 grams cold unsalted grasss-fed butter, cut into 1-inch chunks
- Grind ½ cup toasted nuts in the food processor with the flour before combining with remaining ingredients.
Heat oven to 325 degrees. Pulse together flour, nuts, sugar, and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
Step 2Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. After a few minutes, flip onto a plate to cool. Cut into squares, bars or wedges while still warm. Enjoy immediately or store for a week or so in an air-tight container.
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