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Brazil Nut Shortbread

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“A really good, really rich South Amercian cookie, great with coffee or chocolate. From Leith's Latin American Cooking.”
READY IN:
1hr 15mins
YIELD:
8 wedges
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 325 degrees F.
  2. Grind the Brazil nuts finely.
  3. Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
  4. Sift in the flours and the nuts and work to a smooth dough.
  5. Cover a baking sheet with parchment.
  6. place a 6" flan ring or tart form on the cookie sheet to use as a guide.
  7. Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
  8. Remove the ring and flatten the dought slightly with a rolling pin.
  9. Prick the circle of dough with a fork and score it into eight wedges.
  10. Sprinkle with a little granulated sugar and bake for forty minutes.
  11. Remove from the oven and cut along the score lines and leave to cool for two minutes.
  12. Lift onto a rack and cool completely.
  13. If they don't get immediately eaten, store in an airtight container.

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