Featured Recipe
Twisted Pecan Shortbread
By Kate
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Buttery dough fused with browned butter and toasted walnuts replaces plain butter and pecans. Powdered sugar swapped for fine cane sugar, lending a subtle grainy texture. Vanilla swapped for almond extract adds a sharper note. Pressed firmly into a greased 12X9-inch pan, baked slightly longer until deep golden edges signal readiness. Cut warm but not hot with a sharp knife. Nuts distribute unevenly for a rustic look. Aroma roasts, sugar caramelizes. Crisp exterior, tender bite. A simple bar cookie rethought with small twists and practical steps.
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Prep:
25 min
Cook:
35 min
Total:
60 min
Serves:
20 servings
cookies
baking
desserts
Introduction
Browned butter holds the trump card here. Skipping clean butter flavor for that richer, nuttier base. Fine cane sugar, not powdered, over powdered sugar for subtle crunch and deeper caramel notes on baking. Aluminum foil paper for pressure? Nah — grease your pan or use wax paper to avoid tearing. Walnut toast crucial. Raw nuts can be dull and soft — that warmer crunch separates these shortbreads from boxed versions. Almond extract? A sharper, more pronounced drop than vanilla, cuts through the richness. 325 Fahrenheit ovens slow and steady the cook. Too high burns edges before center sets — the slow slowly shifts dough from fragile to firm. Watch color, small bubble pop sounds near edges, smell deep nutty caramel. These indicators trump timers every time. Slice warm but not hot or you’LL mash the bars. Cool completely after slicing. Store airtight, room temp works fine up to five days. Don’t freeze — moisture kills crumb.
Ingredients
About the ingredients
Tweaking fats changes final texture drastically. Brown butter adds nuttiness, complexity — do not substitute melted butter unless you want bland. Cane sugar keeps slight crunch; powdered sugar gives bolder dissolving sweetness but softer crumb. Almond extract can be replaced by vanilla or a splash of bourbon for a different aroma. Chopped walnuts substituted for pecans — toast whole nuts dry in a skillet for 3-5 minutes until aromatic, shake frequently. Chopping too fine leads to dough counting chewing gum; keep chunky but manageable. Flour is standard AP. Could use cake flour for softer crumb but don’t overdo — too much softness loses shortbread structure. Butter-spread or spray pan well or dough sticks. Wax paper handy for pressing sticky dough. Chill dough 10 minutes if too tacky. Salt omitted here but a pinch of fine sea salt on top pre-bake adds finishing contrast, good for palates used to salty-sweet. Dry measuring flour carefully prevents dry, crumbly dough.
Method
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- Start by melting butter over medium heat stirring constantly. You’ll see foam, then golden brown specks. Smell deep, nutty. Remove from heat; cool until just warm but not solid.
- In the bowl, mix sugar and browned butter. Beat until combined but not fluffy; gritty sugar sticks around adds texture.
- Add almond extract. Stir in flour gradually, don’t dump it all at once or dough toughens. Mix until just incorporated. Avoid overmixing; the dough should be crumbly but hold when pressed.
- Fold in walnuts last. Nuts toasted before chopping releases oils, boosts flavor; toast small pan over medium, watch, not burn. Chips from knife can tear dough; use gentle folding to spread nuts evenly but keep chunky.
- Grease a 12 by 9-inch pan with butter or non-stick spray. Press dough firmly with fingers or wax paper to even thickness. Too sticky? Chill 10 minutes or oil hands lightly before pressing. Aim for rough flat surface, rustic edges okay.
- Slide into 325°F oven on middle rack. Listen for gentle crackle as edges set; color changes from pale to golden brown, especially corners. Start checking at 30 minutes but expect closer to 35-38 for correct doneness.
- Remove, cut warm with sharp knife or pizza cutter. Crust should snap with slight give underneath. Cool completely in pan to set texture before lifting pieces out. Store airtight.
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Technique Tips
Brown butter needs full attention — watch closely. It goes from foaming white opaque to golden-brown specks in minutes. Remove from heat immediately to avoid bitterness. Cooling just enough preserves texture; too hot melts sugar unevenly, too cool hardens dough. Sugar mixing should avoid fluffing but fully blend. Adding vanilla or almond extract early spreads aroma. Incorporate flour gradually to avoid tough dough — gently fold or mix on low speed. Overmixing gluten develops can cause shortbread toughness. Nuts only last fold to keep crunchy pockets. Press dough evenly but not too thin — aim roughly 1/2 inch thickness for good bite. Using wax paper for pressing eases sticky dough care. Use a good quality pan; thin flimsy pans create uneven baking. Oven rack mid-level avoids overbrowning bottom or top. Visual cues beat timers — look for even golden edges transitioning inward, slight bubbling at corners. Remove as soon as bottom edges appear brown. Slice immediately but carefully using a very sharp blade so edges don’t crumble. Cooling fully before removing retains structure. Store airtight—humidity softens edges fast.
Chef's Notes
- 💡 Brown the butter till golden. Watch closely; foams then turns brown fast. Nutty smell great. Too dark? Might be bitter. Cool it briefly, just warm for mixing. Yogurt or oil don't match. Use right fats.
- 💡 Mix sugar and cooled brown butter. Aim for gritty texture. Beat but don’t fluff — too much air changes crumb. Add almond extract after. Holds fragrance with sugar. Nutter tone strong, hits flavor notes.
- 💡 Gradually stir in flour. Too much at once toughens dough. Avoiding mixing too much here is key. Dough should be crumbly, presses together well, almost coarse but cohesive. Soft flour affects structure.
- 💡 Last fold in toasted walnuts, chunky keeps crunch. Toast before chopping; releases oils. Don't chop too fine or bite becomes chewy glue. Small pieces, manageable sizes add rustic charm without too much dough clash.
- 💡 Grease your pan well, butter or spray. Too sticky? Chill dough if it’s a mess. A rough surface texture is fine; rustic edges are expected. Keep thickness around half an inch for nice bites.
Kitchen Wisdom
How to ensure browning without burning?
Stay by the pan; brown butter shifts quickly. Froths turn darker to golden nutty bits. Feel for the scent, nutty touches mean it’s time to cool down.
What if I can’t find fine cane sugar?
Substitute with granular sugar but texture will vary slightly. Don’t use powdered sugar; that’s soft and changes outcomes; over-soft textures result. Bolder sweetness isn’t favorable.
My bars crumble when cut, what now?
Ensure they cool completely before lifting. If dough too hot, edges may crumble. Wait till just warm for cutting with sharp knife — avoids tearing.
How to store these bars correctly?
Airtight container works, room temperature for five days max. Humidity softens edges fast. Keep away from direct moisture; they won't freeze. Brown butter changes texture.
