Walnut short bread

Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.

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For20 biscuits 40 biscuits 80 biscuits 120 biscuits

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For 40 biscuits, you will need:

125 g walnut kernels
125 g butter
125 g icing sugar
250 g flour
1 egg

Nutritional information:

Whole recipe

Calories

3222

161%

Proteins

50g

19%

Carbohydrates

329g

31%

Fats

190g

29%

Per 100 g

Calories

470

24%

Proteins

Carbohydrates

48g

Fats

28g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 26 min.
Resting : 2 hours
Cooking : 35 min.
Start to finish : 3 hours 1 min.

Preservation : A few days in a closed metal box.

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How much will it cost?

For 40 biscuits : 4.03 €
Per biscuits : 0.10 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

Start by roast 125 g walnut kernels: put on a baking sheet and put in the oven at 300°F (150°C) for 10 minutes. Walnut should dry without coloring.
Let cool, then mix to get a powder.
In a food processor bowl, pour 125 g butter and 125 g icing sugar, start at low speed and kneed until homogeneous mixture.
Add 250 g flour and 1 egg, and continue to kneed until homogeneous mixture.
Make a kind of ball with the dough.
And put it between 2 plastic film sheets to make a kind of thick circle. Put in the fridge for at least 2 hours or a night, otherwise 30 minutes in the freezer. We do that because dough is very very soft at ambient temperature.
Preheat your oven at 360°F (180°C). Spread the dough, not too thin, on the working surface, and cut in circles...
...that you lay on a baking sheet.
You can also make square shapes using a roll.
Put in the oven and make cook for about 25 minutes, watch for color because short bread should not be too cooked otherwise they are dry. Let cool on a wire rack.

Remarks:

You can make this recipe with almonds, hazelnut or other dry fruits of your choice

Source:

Home made

Last modified on: October 2^nd 2011

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