Walnut Shortbread

Prep Time:
5 mins
Total Time:
55 mins

Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture.


  • ½ cup walnuts, toasted

  • 1 cup all-purpose flour

  • ¼ teaspoon salt

  • 1 stick unsalted butter, room temperature, plus more for pan

  • ¼ cup plus 3 tablespoons confectioners' sugar, plus more for dusting

  • ½ teaspoon pure vanilla extract


  1. Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt.

  2. Beat butter, sugar, and vanilla until pale and fluffy. Slowly add walnut mixture, and beat until just combined.

  3. Butter an 8-inch round cake pan. Transfer dough to pan. Place a piece of plastic wrap on dough, and use it to press the dough evenly into pan (this will prevent the dough from sticking to your fingers). Cut dough into 8 wedges using a paring knife. Prick all over with a wooden skewer or fork.

  4. Bake until golden brown and firm in center, 30 to 35 minutes. Transfer pan to a wire rack. Recut into wedges and prick again. Let cool slightly. Dust with confectioners' sugar.

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