Gorgonzola and Pistachio Shortbread Wafers |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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A buttery good savoury shortbread with tangy gorgonzola, pistachios and a hint of lemon, and heat. Featured on HuffPostTaste's facebook page, recipe from - Cooking in a closet sized kitchen! - Prep time includes chill time! Ingredients:
1 cup gorgonzola (at room temperature and crumbled) |
1/2 cup butter (1 stick, at room temperature) |
1 cup all-purpose flour |
1/2 cup cornstarch |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/3 cup pistachios (chopped) |
1 teaspoon lemon zest |
Directions:
1. Cream the gorgonzola and butter.
2. Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
3. Add the pistachios and lemon zest.
4. Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
5. Preheat oven to 350°F.
6. Slice about 1/4 thick and place about an inch apart, on a parchment lined baking sheet.
7. Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
8. Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
9. Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
10. Store in an air tight container.
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