|Preparation||Resting||Cooking||Start to finish|
|26 min.||2 hours||35 min.||3 hours 1 min.|
|1||Start by roast 125 ml 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.
|2||Let cool, then mix to get a powder.||3 min.|
|3||In a food processor bowl, pour 129 ml butter and 125 ml icing sugar, start at low speed and kneed until homogeneous mixture.||3 min.|
|4||Add 390 ml flour and 1 egg, and continue to kneed until homogeneous mixture.||5 min.|
|5||Make a kind of ball with the dough.||5 min.|
|6||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.
|7||Preheat your oven at 360°F (180°C).
Spread the dough, not too thin, on the working surface, and cut in circles...
|8||...that you lay on a baking sheet.|
|9||You can also make square shapes using a roll.|
|10||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.
For 40 biscuits : 4.35 €
Per biscuits : 0.11 €
|Flour: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Tomato tatin, Flognarde, Panettone, Gâteau Nantais, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Pan-fried salmon with white cabbage, Mussels marinière, Quick Strawberry Millefeuille, Hollandaise sauce, Rich hazelnut buttercream, ... [All]|
|Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Crust for tea, Succès praliné (praline meringue), Armagnac marzipan, Pink Reims biscuits, Sicilian Epiphany Pie, ... [All]|
|Walnut kernels: You can check-out other recipes which use it, like for example: Walnut paste, Special Cheese and Walnut Sticks, Raw beetroot salad, Chocolate thins with toasted nuts, Valay-Brest, ... [All]|
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