Ginger Pignoli Shortbread

Prep 10 m
Bake 20 - 25 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat two 9-inch-round baking pans with cooking spray.
  2. 2 of 4 Combine sugar, ginger and salt in food processor. Whirl until ginger is finely chopped, 10 seconds. Add flour. Whirl until combined. Add butter. Pulse until butter is finely chopped. Whirl until mixture comes together.
  3. 3 of 4 Crumble mixture into prepared pans, dividing evenly. Press evenly over bottoms using glass with flat bottom or aluminum measuring cup to compact and level. Sprinkle nuts over dough in pans; lightly pat nuts into dough.
  4. 4 of 4 Bake in 350 degrees F oven 20 to 25 minutes, until golden. Cool in pans on racks 10 minutes. While still warm, cut each round into 12 wedges. Cool completely on rack. Store wedges in airtight container at room temperature for up to 2 weeks.
Nutrition Information for Ginger Pignoli Shortbread
Servings Per Recipe:
Per Serving: 21 mg chol., 9 g Fat, total, 143 kcal cal., 14 g carb., 2 g pro., 0 g fiber, 51 mg sodium, 5 g sat. fat
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Printed from 07/18/2019