Italian Shortbread

Italian Shortbread

by I love baking

5.0 (1)







The weather is getting colder and colder, but still can't stop my love for baking. Turning on the oven to warm up and make beautiful food is what a blessing for a foodie!

Although it is not for eating, I just enjoy the process of making it!

The Italian shortbread I brought to you today has a crispy walnut flavor. Compared with cookies, I personally think that this biscuit has a slight advantage!

Moms may wish to try it all.

Italian Shortbread

1. Prepare ingredients

Italian Shortbread recipe

2. Put the walnut kernels in the oven at 120°C for 30 minutes. The walnut kernels are roasted and crispy, then crushed and peeled. Mix the walnut kernels with salt and sugar and mix well

Italian Shortbread recipe

3. Mix low-gluten flour, baking powder and vanilla powder, sieve and add to walnuts, mix well

Italian Shortbread recipe

4. Then add the beaten egg liquid, stir evenly, mix into a dough, knead the dough into a strip, put it in a baking tray, and brush a layer of egg liquid on the surface

Italian Shortbread recipe

5. Put it into the preheated oven, heat up to 170°C, lower the heat to 150°C and bake for 30 minutes, and the surface will be slightly golden.

Italian Shortbread recipe

6. The long baked dough, after a little cooling, cut into thin slices

Italian Shortbread recipe

7. Put the slices into the oven and bake again, and bake at 130 degrees for 35 minutes. Dry the water in the biscuits.

Italian Shortbread recipe


Adjust the temperature appropriately according to the temper of your own oven to avoid scorching.


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