Nutty Whole Wheat Shortbread Recipe




 Hazelnuts/Whole blanched almonds3⁄4 Cup (12 tbs) (filberts)
 Butter1⁄2 Cup (8 tbs), softened
 Sugar1⁄2 Cup (8 tbs)
 Whole wheat flour1 Cup (16 tbs)

Nutrition Facts

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


Spread hazelnuts in a shallow rimmed baking pan and toast in a 350° oven for 10 to 15 minutes or until golden beneath skins; shake pan occasionally.
Let cool.
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 350° 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.
Store airtight.