The walnut and cocoa shortbread are an irresistible delight thanks to the crunchiness of the walnuts and the richness of the cocoa.

Perfect for a tasty break or to accompany a tea, I’m sure they’ll win you over.

After telling you about the walnut shortcrust pastry thanks to which I baked a fragrant and delicious apple tart, with the leftovers and scraps, I baked these delightful shortbread which turned out to be beautiful to look at thanks to the stencil technique.

This fun and easy technique, as we will see, consists of placing a stencil on the dough and dusting it with cocoa.

So if you want to try this fun technique, get some cake stencils and surprise your loved ones with these delicious walnut and cocoa shortbread.

READ THE TIPS AND NOTES AT THE END OF THE RECIPE.

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Difficulty: Easy
Cost: Medium
Rest time: 2 Hours
Preparation time: 30 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

Here is the full dose of the walnut shortcrust pastry. If you don’t use it all, you can freeze it wrapped in parchment paper or PVC-free plastic wrap.

1 3/4 cups Type 1 flour (or all-purpose)
3/4 cup powdered sugar
3/4 cup walnuts
1/2 cup butter (soft)
1 medium egg (equal to 1 medium)
unsweetened cocoa powder

Tools

Molds stencil templates
Baking Mats silicone
Dowel Rods for shortcrust

Steps

Prepare the walnut shortcrust pastry (but classic or hazelnut ones are fine too) following the links above.

After rolling out the walnut shortcrust pastry, place the chosen stencil on it and apply light pressure with a rolling pin.
Dust the cocoa by sifting it directly onto the exposed parts of the stencil.
Using a brush, gently adhere the cocoa and simultaneously remove the excess.
Carefully and gently remove the stencil and use a glass or a cookie cutter to form the shortbread.
Place the shortbread on a baking tray lined with a silicone mat or parchment paper and bake for about 10 minutes at 350°F in a preheated oven.