Nutty Whole Wheat Shortbread
The whole wheat gives you a good feeling about this shortbread.
|Author:||Inspired by Sunset Cookies pg.74|
|2/3 cup||dry roasted almonds, unsalted (TJs)|
|1/2 cup||butter, softened, about 1/4 lb|
|1 cup||whole wheat flour|
- 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.
- In a large bowl of an electric mixer, beat butter and sugar until creamy; beat in the ground nuts. Gradually add flour, blending thoroughly.
- 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.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Includes Added Sugars|
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.