Brazil Nut Shortbread
Indulge in the buttery decadence of Brazil Nut Shortbread, a luxurious cookie recipe that combines classic shortbread texture with the rich, nutty flavor of finely chopped Brazil nuts. Perfectly tender and lightly sweetened, these cookies are elevated by the subtle crunch of toasted nuts and a hint of vanilla. With just 15 minutes of prep time and a simple, straightforward dough, this recipe is as easy to make as it is irresistible to eat. The finely ground Brazil nuts create a unique twist on traditional shortbread, making it an elegant choice for holiday spreads, tea-time treats, or everyday snacking. Whether served plain or dusted with powdered sugar, these cookies are guaranteed to be a crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 240 grams All-purpose flour
- 30 grams Cornstarch
- 120 grams Brazil nuts
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
Using a food processor, finely chop the Brazil nuts until they resemble coarse sand. Be careful not to over-process to avoid releasing excess oils.
In a large mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy using an electric mixer, about 2-3 minutes.
Add the vanilla extract and mix to combine.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture and mix on low speed until just combined.
Fold in the finely chopped Brazil nuts until evenly incorporated. The dough will be thick and slightly crumbly but should hold together when pressed.
Using your hands, scoop about 1 tablespoon of dough and roll it into a ball. Gently flatten it into a disc and place it on the prepared baking sheet. Repeat with the remaining dough, leaving about 1 inch of space between cookies.
Bake cookies in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, enjoy your buttery and nutty Brazil Nut Shortbread! Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.6 g | 355% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 324.9 g | 118% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 101.6 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
