Walnut Shortbread

February 4, 2008

Adapted from Body + Soul magazine, Dec 2005

Ingredients:

  • 1 1⁄4 cups walnuts     
  • 3⁄4 cup all-purpose flour     
  • 1⁄2 cup whole-wheat flour     
  • 2/3 cup confectioners’ sugar     
  • 1⁄2 tsp salt     
  • 1⁄2 cup coconut butter, melted
  • 2 tbsp light olive, or canola oil
  • 2 tsp finely grated lemon zest
  • 1 tsp lemon juice

Directions:

  1. Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans; set aside. In a food processor, combine nuts, flours, sugar and salt; pulse until nuts are finely ground but not oily. Add the butter, oil, lemon zest, and lemon juice; pulse until the mixture just comes together.
  2. Divide the mixture between the two pans and press until even. With a sharp knife, cut each round of dough into 8 wedges. Lightly prick the tops with the tines of a fork. Bake until set and pale tan, about 22 minutes.
  3. Transfer to a wire rack and cut through each wedge. Cool 10 minutes, then invert onto a plate and transfer to a wire rack to cool completely.

Makes 16 wedges—Per wedge: 178 calories, 3 g protein, 14 g fat, 13 g carbs.

Posted by Kerry | Filed Under Recipes 

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