A delicious shortcrust pastry to make Dry Fruit Shortbread Cookies. For this recipe, I used a shortcrust pastry made with a mix of all-purpose and whole wheat flour and coarsely chopped hazelnuts, walnuts, and almonds, but you can also use other types of nuts like pine nuts or Brazil nuts. Once baked, the result was exceptional, crunchy and delicious Dry Fruit Shortbread Cookies.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 30 shortbread cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 101.91 (Kcal)
- Carbohydrates 10.82 (g) of which sugars 5.60 (g)
- Proteins 1.93 (g)
- Fat 6.03 (g) of which saturated 2.10 (g)of which unsaturated 2.82 (g)
- Fibers 0.70 (g)
- Sodium 29.38 (mg)
Indicative values for a portion of 23 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Dry Fruit Shortbread Cookies
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup sugar
- 7 tbsp butter
- 1 egg
- 1 egg yolk
- 1/2 cup walnut kernels
- 1/2 tsp fine salt
- 1/2 cup toasted hazelnuts
- 1/2 cup almonds
- 1 tbsp sugar (to sprinkle on top of the cookies)
Tools
- Kitchen Scale
- Bowl
- Pastry Board
- Chopper
- Parchment Paper
Steps
Pour the sugar and softened (but not too soft) butter into a bowl in small pieces and start working these ingredients with a wooden spoon. Incorporate the whole egg and the yolk, mix well, and add the sifted flours to prevent lumps, along with the salt.
Chop the nuts with a knife or with a chopper, leaving some slightly larger pieces, and add them to the dough. Mix and turn everything onto the pastry board. Finish kneading quickly to avoid warming it. Form a dough ball, then wrap it in plastic wrap or parchment paper and let it rest in the fridge for at least 1 hour.
Preheat the oven to 350 degrees Fahrenheit. Meanwhile, as the oven heats up, take the shortcrust pastry and, keeping it on a floured sheet of parchment paper, roll it out with a rolling pin to a thickness of about 0.4 inches. Choose the shape you desire, cut out the cookies, and place them on a parchment-lined baking sheet. Sprinkle them with a little sugar and bake. Cook for 15 minutes. Once cooled, the Dry Fruit Shortbread Cookies are ready to be served.
