Walnut short bread

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, nuts powder 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.