Savory Mixed-Nut Shortbread

Published Dec. 8, 2021

Overview

• Total Time: 45 minutes (prep, bake, and cooling)

• Servings: 1 batch (≈1 dozen pieces)

Ingredients

• 1 cup (227g) salted butter

• 1 fresh rosemary sprig + 2 tbsp chopped rosemary leaves

• ¾ tsp freshly ground black pepper, divided

• 2½ cups (300g) all-purpose flour

• ⅔ cup (132g) granulated sugar, plus extra for sprinkling

• ¼ tsp ground cayenne pepper (adjust for spice preference)

• 1½ cups (115g) mixed salted nuts (almonds, walnuts, pecans; avoid peanuts), lightly crushed with a heavy skillet or mallet

Preparation Steps

Step 1: Prepare Aromatic Butter

Preheat oven to 325°F (160°C). In a medium saucepan, combine butter, rosemary sprig, and ¼ tsp black pepper. Cook over medium heat, swirling occasionally, until butter melts (do not brown). Alternatively, microwave butter at 30-second intervals, stirring between bursts, then cool 5–10 minutes. The butter will emit a fragrant rosemary aroma.

Step 2: Combine Dry Ingredients

In an ungreased 9×13×2-inch pan, mix flour, sugar, and cayenne with a fork until fully blended (no lumps). Remove rosemary sprig from cooled butter; pour butter into dry ingredients. Stir with a fork, then knead by hand until a cohesive dough forms (no dry patches).

Step 3: Assemble & Press Nuts

Press dough evenly into the pan (2-inch thickness). Prick the surface with a fork to prevent cracking. Sprinkle lightly crushed nuts and chopped rosemary leaves on top. Gently shake the pan to spread nuts, then press firmly with hands to ensure adhesion (critical for nut retention). Sprinkle with 1 tsp sugar and remaining ½ tsp black pepper.

Step 4: Bake Until Golden

Bake 35–40 minutes until edges pull away from the pan and center is golden brown. Insert a toothpick—dry crumbs indicate doneness.

Step 5: Cool & Break into Pieces

Let cool completely (15–20 minutes). Gently break into jagged chunks; loose nuts are edible "bonuses."

Storage

Keep in an airtight container at room temperature for up to 1 week.

User Tips & Reviews

Key Adjustments (From Feedback)

• Nut Adhesion: Mix nuts into dough (not just pressing on top) to reduce loss.

• Crunch: Bake broken pieces at 300°F for 10 minutes extra on a sheet pan.

• Spice: Add flaky sea salt + sugar for savory depth.

• Gluten-Free: 1:1 GF flour works well (drier texture requires gentle pressing).

User Reviews

1. "Tasty! Mixed nuts into dough—stuck perfectly. Baked extra 10 minutes at 300°F for crispness. Next time: flaky sea salt."

2. "Overbaked 5–10 minutes for crunch; crumbles were delicious. Mixed nuts/rosemary into dough for better texture."

3. "Costco nuts (no burnt taste) embedded well. Tried egg wash next time for adhesion; biscotti-style second bake = crunch!"

4. "Reduced cayenne to ⅛ tsp for guests; half nuts pressed, half mixed. Scored dough for clean breaks."

5. "Simplified: mix all in one bowl. Serve with Mt. Tam Cowgirl cheese—rave reviews every time!"

6. "GF flour works! Mallet nuts, press gently. Classic shortbread: delish for appetizers or dessert with chocolate/port."

Final Note: Shortbread will keep fresh for up to a week; enjoy with tea or cheese for a savory twist!