Brazil Nut Shortbread
"A really good, really rich South Amercian cookie, great with coffee or chocolate. From Leith's Latin American Cooking."
photo by lilsweetie
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
8 wedges
ingredients
- 1⁄2 cup brazil nut
- 1⁄4 lb unsalted butter, softened
- 6 tablespoons brown sugar, packed
- 3⁄4 cup flour
- 3 tablespoons rice flour
- 1⁄2 teaspoon cinnamon
directions
- Pre-heat the oven to 325 degrees F.
- Grind the Brazil nuts finely.
- Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
- Sift in the flours and the nuts and work to a smooth dough.
- Cover a baking sheet with parchment.
- place a 6" flan ring or tart form on the cookie sheet to use as a guide.
- Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
- Remove the ring and flatten the dought slightly with a rolling pin.
- Prick the circle of dough with a fork and score it into eight wedges.
- Sprinkle with a little granulated sugar and bake for forty minutes.
- Remove from the oven and cut along the score lines and leave to cool for two minutes.
- Lift onto a rack and cool completely.
- If they don't get immediately eaten, store in an airtight container.
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Reviews
-
this is great shortbread although I think next time I would increase the butter to 1/3 cup and also the sugar, I baked mine in an 8-inch square pan, thanks Kate!...Kitten -
Confused by the amount of butter. Isn’t 1/4 lb butter 4 ozs or 8 tablespoons? Why do suggestions mention increasing butter to 1/3 cup which is 5 tablespoons? -
GREAT TASTING SHORTBREAD, & I made a double batch to share with a group I'm hosting tomorrow evening! Will be sharing the recipe with them, as well ~ Thanks for posting it! [Tagged, made & reviewed in Please Review My Recipe] -
Wonderful shortbread! I took Kittencal's advice and increased the butter and sugar. It turned out delicious! Made for ZWT4 for the Tastebud Tickling Travellers. -
very tasty! Did me a big favor to get rid of all the bazilnuts that we don't like. cinnamon powder gives it good flavor.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
