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Double-Baked Buttery Shortbread Cookies

Double-Baked Buttery Shortbread Cookies

The biscotti of shortbread: Cooking these impossibly tender cookies twice encourages the flour and butter to take on a toasty, nutty flavor. This recipe is from Baroo, one of the Hot 10, America's Best New Restaurants 2016.


  • 1¾ cups all-purpose flour
  • 1 cup plus 2 tablespoons unsalted butter (preferably European-style high-fat butter such as Plugra), room temperature
  • ⅓ cup plus 1 tablespoon granulated sugar
  • Powdered sugar (for dusting)
  • 1 teaspoon finely sliced preserved yuzu or lemon peel or fresh lemon zest

Recipe Preparation

  • Whisk all-purpose flour, cornstarch, and rice flour in a medium bowl to combine. Using a bench scraper or pastry blender (or your fingers if you don’t have either), work butter, sugar, and salt in a large bowl until butter is cut into smallish pieces and sugar is no longer visible. Add dry ingredients to butter mixture and cut into butter until a rough dough starts to form with some loose flour visible. Turn out onto a clean surface and, working with small handfuls at a time, smear dough across surface with the heel of your hand to work butter and flour together. Continue to work until all the dough is blended. Press into a rectangle, being careful not to overwork dough; you want it to just hold together. Wrap tightly in plastic and chill until firm, about 30 minutes.

  • Preheat oven to 325°. Roll out dough between 2 sheets of parchment paper to about a 10x8" rectangle ⅓"–½" thick. Turn over a large baking sheet and place dough on top. Remove top sheet of parchment; bake shortbread, rotating baking sheet once, until pale but not golden and nearly firm to the touch, 25–35 minutes. Remove shortbread from oven and cut into 3x1¼" bars, separating them slightly once cut. Bake, rotating baking sheet once, until deep golden brown, nutty-smelling, and very crisp, 25–35 minutes longer. Let cool.

  • Just before serving, dust shortbread with powdered sugar and top with cacao nibs and preserved lemon peel.

  • Do Ahead: Shortbreads can be baked 3 days ahead. Store tightly wrapped at room temperature.

Recipe by Jeremy Strubel, Winsome, Los Angeles, CA,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 270 Fat (g) 18 Saturated Fat (g) 11 Cholesterol (mg) 45 Carbohydrates (g) 26 Dietary Fiber (g) 0 Total Sugars (g) 7 Protein (g) 2 Sodium (mg) 95Reviews Section

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