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Nutty Whole Wheat Shortbread Recipe
|Hazelnuts/Whole blanched almonds||3⁄4 Cup (12 tbs) (filberts)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2284 Calories from Fat 1349
% Daily Value*
Total Fat 157 g240.8%
Saturated Fat 62.8 g314.1%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 18.9 mg0.8%
Total Carbohydrates 212 g70.6%
Dietary Fiber 25.9 g103.6%
Sugars 105 g
Protein 34 g68.5%
Vitamin A 56.9% Vitamin C 10.9%
Calcium 19% Iron 55.2%
*Based on a 2000 Calorie diet
Pour hazelnuts into a clean dish cloth, fold to enclose, and rub briskly to remove skins.
Whirl nuts in a blender or food processor until finely ground.
In large bowl of an electric mixer, beat butter and sugar until creamy; beat in ground nuts.
Gradually add flour, blending thoroughly.
Gather dough into a ball and transfer to a lightly floured board.
Roll out to a straight-edged rectangle 1/4 inch thick.
Cut rectangle lengthwise into thirds; then cut each third into triangles or roll out dough free-form, keeping it an even 1/4 inch thick, and cut out with cookie cutters (about 2 inches in diameter).
Place cookies slightly apart on ungreased baking sheets.
Bake in a 350Â° oven for 10 to 12 minutes or until golden brown.
Let cool on baking sheets for 5 minutes, then transfer to racks and let cool completely.