Changa Nut Shortbread

Name: Changa Nut Shortbread
Yield: Makes 60
Ingredients: 50 g (1 ⅔ oz) ground pistachios; 100 g (3 ½ oz) ground, toasted hazelnuts; 200 g (6 ½ oz) icing sugar; 250 g (8 oz) unsalted butter; 200 g (6 ½ oz) demerara sugar; 2 tablespoons water; 100 ml (3 ½ fl oz) rosewater or orange blossom water or boiled orange juice; 70 ml (2 ⅔ fl oz) brandy; 1 egg; 500 g (1 lb) flour; 2 teaspoons baking powder; ½ teaspoon ground cardamom

Preparation info

Makes
60

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

I consult for a beautiful restaurant in Istanbul called ‘changa’, just off the noisy Taksim Square. The most commonly used nuts in Turkey are hazel and pistachio, so it seems appropriate that I use them both here. These biscuits are great served with espresso or mint tea.

Ingredients

250 g (8 oz) unsalted butter
200 g (6 ½

Vegetarian
Cookies

Method

Preheat oven to 180°C/350°F/Gas Mark 4. Line two to three baking trays with baking paper. Cream butter and sugar, then beat in egg and brandy. Combine nuts with sifted flour, baking powder and cardamom. Add half nut mixture to butter, mix well. Add remaining nut mixture and gently brin