A delicious Nutty Shortcrust Pastry to prepare excellent rustic and crunchy cookies. For a perfect recipe, do not work the dough for too long, and once ready, wrap it in parchment paper and keep it in the refrigerator until use. This type of pastry is ideal for making Christmas shortbreads. If you want to experiment with other types of pastry, check out this COLLECTION.
Other recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 496.28 (Kcal)
- Carbohydrates 50.63 (g) of which sugars 24.51 (g)
- Proteins 9.63 (g)
- Fat 30.11 (g) of which saturated 10.47 (g)of which unsaturated 14.09 (g)
- Fibers 3.51 (g)
- Sodium 146.65 (mg)
Indicative values for a portion of 113 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
- 1 and 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup sugar
- 1/2 cup butter
- 1 egg
- 1 egg yolk
- 1/2 cup walnut halves
- 1/3 tsp fine salt
- 1/2 cup toasted hazelnuts
- 1/2 cup almonds
Tools
- Kitchen Scale
- Bowl
- Cutting Board
- Parchment Paper
- Pastry Board
- Chopper
Steps
Place the sugar and softened (but not too soft) butter cubes in a bowl and start mixing these ingredients with a wooden spoon. Incorporate the whole egg and the yolk, mix well, then add the sifted flours and salt.
Chop the nuts with a knife or use a chopper, leaving some slightly larger pieces, and add them to the dough. Mix and turn everything out onto the pastry board. Finish kneading quickly to avoid warming the dough. Shape it into a loaf, wrap it in plastic wrap or parchment paper, and let it rest in the fridge until ready to use.
