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Walnut Shortbread


Prep time30 minutes




1 1⁄4cWalnuts
3⁄4call-purpose flour (try a mix of flours)
1⁄2cwhole-wheat flour
2⁄3cconfectioners' sugar
1⁄2cunsalted butter (melted)
2Tlight olive or canola oil
2tfinely grated lemon zest (peel)
1tfresh lemon juice


try soaking the walnuts in warm salted water for 5 hours - then let drain - for a softer shortbread


Note for less carbs: substitute 1/3 cup of xylitol for the sugar
Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans; set aside. In a food processor, combine nuts, flours, sugar, and salt; pulse until nuts are finely ground but not oily. Add the butter, oil, lemon zest, and lemon juice; pulse until the mixture just comes together.

Divide the mixture between the two pans and press in until even. With a sharp knife, cut each round of dough into 8 wedges. Lightly prick the tops with the tines of a fork. Bake until set and pale tan, about 22 minutes.

Transfer to a wire rack and cut through each wedge. Cool 10 minutes, then invert onto a plate and transfer to a wire rack to cool completely.

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