This savory shortbread is best served with a glass of white wine.

Recipe by Dorie Greenspan
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Ingredients

Directions

  • Center rack in oven; preheat to 350°F.

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  • In a bowl combine flour and cornstarch. In a large mixer bowl combine sugar and orange zest; rub together until sugar is moist. Toss in the fennel seeds; rub into the sugar. Add the butter, powdered sugar, and salt; beat with an electric mixer on medium speed for 3 minutes or until the mixture is smooth, scraping down bowl as needed. Add dry ingredients all at once, beating on low speed until mixture resembles a crumble topping that holds together when pinched. (This takes longer than you think: For the first 3 minutes or so the dough will look more like oatmeal.)

  • Gently knead dough until ball comes together. Shape into a disk; place between sheets of parchment paper. Roll into an 8-inch circle. (Ragged edges are fine.) Lift off the top sheet and slide the dough, still on the bottom sheet, onto a baking sheet. Use a fork to prick all the way through the dough in a spoke pattern to form 12 wedges. Sprinkle with fleur de sel.

  • Bake shortbread about 20 minutes (rotate baking sheet front to back after 10 minutes) or just until edges are lightly browned. Let cool on baking sheet for 5 minutes. Using a knife or a pizza wheel, cut along the fork marks. Cool on baking sheet.

Nutrition Facts

123 calories, (5 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 20 mg cholesterol, 148 mg sodium, 12 g carbohydrates, 0 g fiber, 3 g sugar, 1 g protein.

Reviews (2)

7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
06/24/2017
I didn't find adding the flour difficult. It just came together creamy and perfect easily. I marked mine with the fork into 16 parts because I thought 12 made them a bit too big. I cut them with a pizza cutter perfectly. They were tender and have a wonderful unique flavor. Can't wait to try one with a cup of espresso.
Rating: 1 stars
12/25/2016
Followed recipe perfectly, dough was more creamy than crumbly. Had to throw everything out and start again with a different shortbread recipe (which came out perfect). I think the amount of dough called for is incorrect as the second recipe asks for 3.5 cups vs. 1 in this recipe.