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Brazil Nut Shortbread




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Brazil Nut Shortbread
Recipe #170541 | 1¼ hours | 15 min prep | add private note
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By: Chef Kate
May 30, 2006

A really good, really rich South Amercian cookie, great with coffee or chocolate. From Leith's Latin American Cooking.
8 wedges (change servings and units)

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Ingredients
1/2 cup brazil nut
1/4 lb unsalted butter, softened
6 tablespoons brown sugar, packed
3/4 cup flour
3 tablespoons rice flour
1/2 teaspoon cinnamon
Directions
1Pre-heat the oven to 325 degrees F.
2Grind the Brazil nuts finely.
3Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
4Sift in the flours and the nuts and work to a smooth dough.
5Cover a baking sheet with parchment.
6place a 6" flan ring or tart form on the cookie sheet to use as a guide.
7Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
8Remove the ring and flatten the dought slightly with a rolling pin.
9Prick the circle of dough with a fork and score it into eight wedges.
10Sprinkle with a little granulated sugar and bake for forty minutes.
11Remove from the oven and cut along the score lines and leave to cool for two minutes.
12Lift onto a rack and cool completely.
13If they don't get immediately eaten, store in an airtight container.