Walnut Shortbread

Walnut Shortbread

Ingredients:
⅔ cup walnuts
¾ cup all-purpose flour
½ cup whole wheat flour
½ cup confectioners’ sugar
¼ tsp salt
¼ cup walnut oil
¼ cup light olive oil

Directions:
1½ tsp grated lemon zest
1 tsp vanilla extract
1. Preheat oven to 325°F (160°C). Place walnuts on baking sheet and toast for 7 minutes, or until
crisp and fragrant. Leave oven on. Cool walnuts, then transfer to food processor with all-purpose
flour, and process until nuts are finely ground.
2. Transfer flour-walnut mixture to large bowl. Stir in whole wheat flour, confectioners’ sugar, and
salt. Add walnut oil, olive oil, lemon zest, and vanilla and stir until well combined.
3. Press dough onto bottom of 9-in (23 cm) tart pan with removable bottom. With tines of a fork, prick
dough. With a sharp knife, score dough into 16 wedges, cutting almost to bottom.
4. Bake for 30 minutes, or until crisp and light golden. Check shortbread after 20 minutes. If it is
overbrowning, decrease oven temperature to 300°F (150°C). Remove from oven and, while
shortbread is still warm, cut wedges through to bottom. Cool in pan on wire rack.