Savory Mixed-Nut Shortbread Recipe (2024)

I made these! I thought they were really tasty. After reading other people’s comments, I decided to mix the nuts into the dough rather than pressing them into the top to help them stick, which helped a lot. I also baked them for an additional 10 minutes at 300 on a separate sheet pan after breaking them into individual pieces to make them extra crispy. Next time I might sprinkle a little flaky sea salt on top in addition to the sugar.

Based on the comments, I mixed in the nuts and rosemary prior to smoothing the dough in the pan. I over-baked it 5-10 minutes until it started to brown a bit more than one would want with a classic shortbread. This gave a deliciously crispy texture. I also think it helped the pieces hold together better, though there was still an abundance of delicious crumbles.

Good flavors! The mixed nuts I used (Costco Kirkland) do not taste excessively roasted/burnt after baking. The nuts were well embedded into the dough, but only adhered moderately well. May try an egg wash or other coating to help them stick better next time, but that may create other textural issues. Would like to try to achieve a crisper texture, may try a second bake like biscotti for more crunch. Will bake in a parchment paper sling next time for easier removal and less disintegration.

Salted mixed nuts are usually already roasted... wouldn't baking them again for up to 40 minutes cause them to taste slightly burnt or at least 'over roasted'?

I read all the reviews and incorporated the comments. I mixed in the nuts and rosemary to the flour mixture. I used the parchment sling so the shortbread came out easily. I underbaked a bit, cooled the shortbread and cut into squares and then baked for another 10 minutes at 310 degrees. An excellent addition to the sweet Christmas cookies.

I made this recipe exactly as specified until at the very end. "Gently" breaking the cookies caused way more nuts to become dislodged than did simply cutting them with a knife the way I do with all other bar cookies so I switched to the latter.Way tastier than I had envisioned! (Black pepper, cayenne, and rosemary in a shortbread had me seriously worried!)

P.S. I buy raw nuts from the bulk bins at Sprouts.

I did a test run on these for gift bags - AMAZING - after reading about crumbling and nuts falling out, I brushed the shortbread with an egg wash, put nuts on top and really pressed them in, and then reapplied egg wash. I also sprinkled with sea salt instead of sugar, and doubled the rosemary. Absolutely fabulous - nuts stayed on, it broke into nice pieces without crumbling, and is delicious!

I live at about 6500' above sea level so often need to fiddle with the leavening when baking - but I don't think anything needs to be tweaked here since there's no baking powder or soda. I'm going to try it this week as written - it sounds delish!

They turned out delicious! Took the advice of others and mixed half the nuts into the dough. Still many didn't stick. I followed the directions to press the dough in the pan, then prick, but then I couldn't press the topping nuts in as much as I wanted. Should have left the dough a little looser and then pressed tightly when the nuts were on top.

This is an excellent amuse bouche with co*cktails. I have made it as written, but have also mixed up the nuts using smoked almonds, and TJ’s nut, Olive and herb mix. All have been great.

Mixed all together in large bowl as one note suggested & used a parchment sling in the pan. Delicious !!!!

I have now made these three times, always to rave reviews (and requests for the recipe). But the volume and weight of the nuts listed in the recipe don't match, unless you have some very lightweight nuts. I went by the volume because I preferred it nuttier. I also mix the nuts into the dough. Bringing a batch to a co*cktail party tonight -- this will go perfectly with drinks!

I made these for a dinner party and they were wonderful! Next time I would add less sugar. I put the nuts in the dough, scored the dough into squares (and scored it again midway through baking) and decorated it with more nuts and rosemary on top. Even though it would take longer, I would also make individual cookies, which are prettier.

I love this salty sweet taste. I made just as directed.

I made this for a summer wine-tasting. I used a package of cashews that were pre-roasted and then roasted walnuts and pistachios on my own. I found that my home-roasted nuts adhered to the shortbread much better than the cashews. So for future attempts I won’t use store-bought pre-roasted nuts. I also reduced the sugar to 1/2 cup and will probably take more out on the next batch. People loved this, I got multiple requests for the recipe.

I made this to take to a friend's afternoon tea. It was the hit of the party with many requests for the recipe. I made as written EXCEPT as others suggested I stirred in most of the nuts and all the rosemary. I also underbaked: 20 minutes at 325, removed from oven and cut into small bars, then baked another 10 minutes at 300. If was a perfect crispy/chewy texture. Highly recommend!

Try just 2 cups of flour and 225 g butter. Several people say the ratio is wrong. The rosemary shortbread is 2 cups flour / 225 g butter.

Ratio is wrong. 2 cups flour 225 g butter is better like the rosemary shortbread.

Excellent recipe especially if you are a fan of rosemary, which I am. For some reason my guests were not keen on it as an appetizer with wine and instead preferred it as a slightly sweet desert. I also made it gluten free with mostly Bob’s Red Mill GF flour and a quarter GF oat floor. It was great. Don’t forget to add Xanthum gum for binding to replace gluten. Also, I did a slight grinding of the nuts in the mini prep and had little problem with nuts adhering to the shortbread.

Add 1/2 tsp salt if using unsalted butter.

I made several batches and everyone loved these cookies! I took the suggestions of other cooks and ended up with a very easy method. UsedTrader Joe’s Rosemary, roasted mixed nuts. Mixed all the dry ingredients together. Melted the butter, mixed in the dry ingredients, baked for 25 minutes, cut into bars, returned to oven for another 10 to 15 minutes. They were crisp and perfect for gifts. I call them my “It Must Be 5:00 Somewhere” co*cktail bites.

Made these -- never again. Basically, the nuts you'd put in a bowl with a bit of shortbread attached. Not a hit with me or my guests.

Late to review... I made these last year to bring to a holiday party and they were ah-mazing! Just got a request to bring them again this year!

After dealing with the nuts falling off the top of the cookies, I now mix the chopped nuts along with the rosemary and pepper into the dough. I then use a bench scraper to score the dough both before and after baking. I have also tried adding a dark chocolate base after baking by turning the sheet of cookies upside-down and scattering dark chocolate pieces on the warm cookie; after softening for a few minutes, the chocolate spreads easily with a palette knife; let cool. Delicious!