New This Month

Walnut-Lemon Shortbread

This healthier shortbread calls for whole wheat flour and nutrient-rich walnuts for a tasty treat.

  • Yield: Makes 16 wedges

Photography: Kirsten Strecker

Source: Body+Soul, November/December 2005


  • 1 1/4 cups walnuts
  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2/3 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons light olive or canola oil
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice


  1. 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.

  2. 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.

  3. 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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