Print Options:

Walnut Shortbread Cookies with Flake Salt and Citrus





Total Time
1 hr 15 mins



Chill Time
30 mins



Total Time
1 hr 45 mins

Yigit Pura of Tout Sweet Pâtisserie in San Francisco likes to work with flake salt for these cookies because it retains its shape during baking so you get a little crunch.

Yigit Pura: Walnut Shortbread Cookies with Flake Salt and Citrus (0213)




Photo by Alex Farnum
 2/3 cup walnut pieces
 1 cup unsalted butter, at room temperature
 2/3 cup sugar
  Zest of 1/2 lemon and 1/4 orange
 2 large egg yolks
 2 cups flour, sifted
 1 teaspoon flake salt, such as Maldon
Step 1
1

Preheat oven to 350°. Put nuts on a rimmed baking sheet and toast until light golden, 10 to 15 minutes. Let cool, then finely chop.

Step 2
2

Beat butter, sugar, and zest in a bowl with a mixer until light and fluffy. Mix in egg yolks, stopping once to scrape bowl. Add flour and nuts and beat just until dough comes together and is blended.

Step 3
3

Shape dough into a disk about 1/2 in. thick, wrap with plastic, and chill until firm, 30 to 45 minutes. Reduce oven to 300°.

Step 4
4

Roll dough on a lightly floured work surface to 1/4 in. Cut into rounds or squares with a fluted 1 1/2-in. cutter and set 1 in. apart on 2 or 3 baking sheets lined with parchment paper. Sprinkle with salt. Gather and reroll scraps, chilling dough if needed.

Step 5
5

Bake 2 pans at a time until golden, swapping positions in oven halfway through, 20 to 22 minutes. Let cool on a rack.

Step 6
6

Make ahead: Up to 3 days, airtight.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories62
% Daily Value *
Total Fat 4.1g6%

Saturated Fat 2.1g11%
Cholesterol 15mg5%
Sodium 26mg2%
Total Carbohydrate 5.7g3%

Dietary Fiber 0.2g1%
Protein 0.8g

* The % Daily Value (DV) 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.