I
have yet to meet a shortbread I didn't like and this recipe is no exception;
with its delicious combination of buttery shortbread topped with chunks of
toasted nuts and chocolate. The
great thing about shortbread is that it is simple to make, and while using an
electric or hand mixer makes quick work of this process, you can just as easily
mix the ingredients by hand in a large bowl with a wooden spoon. One
noticeable difference with this recipe is that it is formed into a round,
without the use of a tart or cake pan, giving the edges of the shortbread a
rough and casual look. Chopped toasted nuts along with
pieces of chocolate (or chocolate chips) are then pressed into the shortbread. You can use a single nut or a combination (hazelnuts, pecans, walnuts, almonds,
or pine nuts) and the chocolate can be semisweet, bittersweet, milk, or white.
The secret to making good shortbread is to use a high quality butter and pure
vanilla extract. While I have mentioned the following information under the
Shortbread Cookie recipe I think it bares repeating here. Butter in the States is
graded according to flavor, color, texture, aroma and body and one easy way to tell the
quality of the butter is by the letter code or numerical number listed on the
butter's package. The highest grade is AA (93 score), then A (92 score),
followed by B (90 score). Buying vanilla extract can also be a challenge
as there are so many choices. The first
thing to do is to make sure that it is labeled "pure". The
best I have found, although it is quite expensive, is Nielsen-Massey Madagascar
Bourbon Pure Vanilla Extract that can be found in specialty food stores and by
mail order. If your budget doesn't allow this expenditure or you cannot
find it, don't worry, there are quality brands to be found in your local grocery
store. Just stay away from the ones labeled "imitation" vanilla extracts
as they are made with synthetic
vanilla (from glycoside found in the sapwood of certain conifers or from coal
extracts) and leave a bitter aftertaste.
Preheat oven to 375 degrees F (190 degrees C) with the rack in
the middle of the oven. Have ready a baking sheet that is either buttered
or lined with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar
until smooth (about 2 minutes). Beat in the vanilla extract.
In a separate
bowl whisk together the all purpose flour, rice flour, and salt. Add
this mixture to the butter and sugar mixture and beat just until incorporated.
Transfer the dough
to the baking sheet and form into an 8 1/2 inch (21
cm) round. Gently press the
chopped nuts and chopped chocolate into the dough.
Place in
the preheated oven and bake until it is golden brown, about 20 to 25 minutes.
Cool completely on a wire rack.
Note: To
toast pecans, walnuts, and almonds -
Spread on a baking sheet and bake in a 350 degree F (180 degree C)
oven for about 8 to 10 minutes. The nuts are done when they are light
golden-brown in color and
fragrant. Cool completely
before using. To toast
hazelnuts - Spread on a baking sheet and bake in a 350 degree F (180 degree C)
oven for about 15 minutes
or until fragrant and the skins begin to flake.
Remove from oven and place the hot nuts in a dish towel. Roll up the towel
and let the nuts sit (steam) for a few minutes then rub the nuts in the towel
briskly to remove the skins. Let cool before using. (Toasting the
hazelnuts not only removes the bitter skins but also enhances the sweet, rich,
buttery flavor of the nut.)
Shortbread Recipe:
1/2
cup (1 stick) (113 grams)
unsalted butter, room
temperature
Machine
Translations are provided by an automated service and the accuracy of the
translations are not up to the standards of human translation. Machine
translations are provided for use by people with little or no English
skills. We recommend that people proficient in English use the English pages
rather then the machine translated pages.
Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or
Rick Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
