Directions:
- Preheat oven to 325. Coat fluted tart pan or 8x8 pan with cooking spray. Line bottom with parchment paper.
- Pulse 1 3/4C pretzels in food processor until powdery. Transfer 1/2C to a bowl; discard remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2C pretzels to food processor, and pulse a few times until coarsely chopped.
- Beat butter and sugar with a mixer on medium until pale and fluffy, about 5 minutes. Reduce speed to low and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2C chopped pretzels.
- Press dough evenly into pan. Top dough with 1/4C chopped pretzels, pressing slightly; discard any remaining pretzels.
- Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack and let cool for 1 hour. Remove from pan and cut into 1/2 with rectangles using a serrated knife.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1336.46 Kcal (5595 kJ) | ||
| Calories from fat | 869 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.56g | 149% | |
|---|---|---|---|
| Cholesterol | 406.63mg | 136% | |
| Sodium | 79.61mg | 3% | |
| Potassium | 408.42mg | 9% | |
| Total Carbs | 109.12g | 36% | |
| Sugars | 58.8g | 235% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 13.1g | 26% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.7mg | 9% | |
| Calcium | 170mg | 17% | |
| Amount Per 100 g | |||
| Calories | 473.92 Kcal (1984 kJ) | ||
| Calories from fat | 308.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.24g | 149% | |
|---|---|---|---|
| Cholesterol | 144.2mg | 136% | |
| Sodium | 28.23mg | 3% | |
| Potassium | 144.83mg | 9% | |
| Total Carbs | 38.69g | 36% | |
| Sugars | 20.85g | 235% | |
| Dietary Fiber | 0.68g | 8% | |
| Protein | 4.65g | 26% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.6mg | 9% | |
| Calcium | 60.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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