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Ingredients
| dried brazilnuts (whole): 1/2 cup |
| unsalted butter: 0.25 lb (softened) |
| light brown sugar (packed): 6 Tbl (packed) |
| all-purpose flour (unsifted): 3/4 cup |
| rice flour: 3 Tbl |
| ground cinnamon: 1/2 tsp |
Brazil Nut Shortbread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Pre-heat the oven to 325 degrees F.
- Grind the Brazil nuts finely.
- Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
- Sift in the flours and the nuts and work to a smooth dough.
- Cover a baking sheet with parchment.
- place a 6" flan ring or tart form on the cookie sheet to use as a guide.
- Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
- Remove the ring and flatten the dought slightly with a rolling pin.
- Prick the circle of dough with a fork and score it into eight wedges.
- Sprinkle with a little granulated sugar and bake for forty minutes.
- Remove from the oven and cut along the score lines and leave to cool for two minutes.
- Lift onto a rack and cool completely.
- If they don't get immediately eaten, store in an airtight container.