Butter Olive Oil, Almond Oil, Cranberry Pear Balsamic Chewy Ginger Walnut Shortbread

Butter Olive Oil, Almond Oil, Cranberry Pear Balsamic Chewy Ginger Walnut Shortbread Recipe

Butter Olive Oil, Almond Oil, Cranberry Pear Balsamic Chewy Ginger Walnut Shortbread

 


Ingredients

1 1/2 Cups sugar, divided
6 Tablespoons Coronado Taste of Oils Butter Olive Oil
3 Tablespoons Coronado Taste of Oils Almond Oil
2 eggs
1 Teaspoon Coronado Taste of Oils Cranberry Pear Balsamic
1 1⁄2 Cups all-purpose flour*
1⁄2 Teaspoon salt
3 Tablespoons Candied Ginger pieces
1⁄4 cup chopped walnuts
*Almond “flour” may be substituted for a gluten-free alternative


Directions:

Preheat oven to 350°. In a large bowl, stir the oils into 1 1⁄4 cups sugar.
Beat in the eggs, one at a time until incorporated.

Sift the flour and salt into the bowl and mix until just combined.

Chop the ginger with 1/8 cup of sugar. (This prevents it from sticking to the knife).

Add to batter, stir and pour into prepared skillet**.

Top with nuts and last bit of sugar, and bake 30-35 minutes until GBD (Golden Brown & Delicious!) and a toothpick inserted into the center comes out clean. Allow to cool completely (if you can wait that long) and lift out using foil.

Cut into wedges and serve.
**Special items needed: 10 inch cast iron skillet lined with foil over-hanging the sides and sprayed with non-stick spray.

Or, use non-stick foil.

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