Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A really good, really rich South Amercian cookie, great with coffee or chocolate. From Leith's Latin American Cooking.

Ingredients Nutrition


  1. Pre-heat the oven to 325 degrees F.
  2. Grind the Brazil nuts finely.
  3. Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
  4. Sift in the flours and the nuts and work to a smooth dough.
  5. Cover a baking sheet with parchment.
  6. place a 6" flan ring or tart form on the cookie sheet to use as a guide.
  7. Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
  8. Remove the ring and flatten the dought slightly with a rolling pin.
  9. Prick the circle of dough with a fork and score it into eight wedges.
  10. Sprinkle with a little granulated sugar and bake for forty minutes.
  11. Remove from the oven and cut along the score lines and leave to cool for two minutes.
  12. Lift onto a rack and cool completely.
  13. If they don't get immediately eaten, store in an airtight container.
Most Helpful

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

Kittencal@recipezazz September 09, 2007

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]

Sydney Mike February 27, 2009

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.

Lainey6605 June 20, 2008