Walnut Sage Shortbread – a delicious recipe with u00bc, flour, kosher salt, fresh ground black pepper, sugar, generous. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place toasted walnuts in work bowl of a food processor and pulse till walnuts are the consistency of cornmeal. Add flour, salt, pepper, sugar and sage, and pulse till blended. Add butter; pulse until dough comes together. Shape the dough into a log about 1 1/2 inches in diameter, and wrap with plastic wrap. Chill until firm enough to slice, about 30 minutes or overnight.
2
Heat oven to 350u00b0F and place a rack in the center of the oven . Line a baking sheet with parchment. Cut the dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes. Reverse sheets front to back. Bake until cookies are golden, about 15 minutes longer. Cool thoroughly on cooling rack.
390
kcal
Calories
28
g
Fat
32
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup toasted walnuts, 1 cup all purpose flour, 1 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and more.
Yes, Walnut Sage Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
