Nutty Whole Wheat Shortbread

The whole wheat gives you a good feeling about this shortbread.

Author:Inspired by Sunset Cookies pg.74
Yield:24 cookies
Prep time: 00:15
Cook time: 00:12


2/3 cup dry roasted almonds, unsalted (TJs)
1/2 cup butter, softened, about 1/4 lb
1/2 cup sugar
1 cup whole wheat flour


  1. If you don't have roasted almonds, spread almonds in a shallow rimmed backing pan and toast in a 350 degree oven for 8 to ten minutes shake pan occasionally. Let cool. Whirl nuts in a blender or food processor until finely ground.
  2. In a large bowl of an electric mixer, beat butter and sugar until creamy; beat in the ground nuts. Gradually add flour, blending thoroughly.
  3. Gather dough into a ball and transfer to a lightly floured board. Roll out to a straight edged rectangle 1/4 inch thick. Cut rectangles lengthwise into thirds and cut each third into triangles. Or roll out the dough free-form and cut out with cookie cutters. Place cookies slightly apart on ungreased baking sheets.
  4. Bake in a 350 F oven until golden brown. Let cool on baking sheets for 5 minutes, then transfer to racks and cool completely. Store airtight.


Nutrition Facts

24 cookies per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Includes Added Sugars
Protein 0g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.