Mediterranean Fruit & Nut Shortbread

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Mediterranean Fruit & Nut Shortbread

Buttery, zesty, and perfectly crisp cookies studded with jewel-toned fruits and crunchy nuts.

  • Prep time: 15 minutes (plus chilling)

  • Bake time: 12–15 minutes

  • Yields: Approx. 24 cookies

Ingredients

The Dry Base

  • 2 cups All-purpose flour

  • ¼ cup Fine semolina (adds a traditional, delicate crunch)

  • ½ tsp Baking powder

  • ¼ tsp Sea salt

The Aromatics & Fats

  • ¾ cup Unsalted butter, softened (For a true Mediterranean profile, use ½ cup butter + ¼ cup mild olive oil)

  • ¾ cup Powdered sugar (confectioners’ sugar)

  • 1 tbsp Fresh lemon or orange zest

  • 1 tsp Pure vanilla extract

The Textures

  • ½ cup Dried cranberries or cherries, roughly chopped

  • ½ cup Pistachios or almonds, chopped

  • Optional: 1 tbsp sesame seeds or a pinch of ground anise for extra depth.

Instructions

  1. Cream the Base: In a large bowl, beat the softened butter (and olive oil, if using) with the powdered sugar until the mixture is pale, light, and smooth. Stir in the citrus zest and vanilla extract until fragrant.

  2. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, semolina, baking powder, and salt.

  3. Form the Dough: Gradually fold the dry ingredients into the butter mixture. Mix just until a cohesive dough forms—do not overwork it, or the shortbread will lose its tender texture.

  4. Fold in Jewels: Gently fold in your chopped dried fruits, nuts, and any optional seeds/spices until evenly distributed.

  5. Shape and Chill: Place the dough on a piece of plastic wrap or parchment paper. Shape it into a log approximately 5 cm (2 inches) in diameter. Wrap it tightly and refrigerate for at least 1–2 hours. This step is crucial to ensure the cookies hold their shape when sliced.

  6. Prep the Oven: Preheat your oven to 170°C (340°F) and line a large baking sheet with parchment paper.

  7. Slice and Bake: Use a sharp knife to slice the chilled log into rounds about 1 cm (½ inch) thick. Place them on the prepared tray, leaving a little space between each. Bake for 12–15 minutes or until the edges are just barely golden.

  8. Cool: Allow the cookies to firm up on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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