Recipe information
Yield
Makes 16 wedges
Ingredients
1
1/4 cups walnuts
3
/4 cup all-purpose flour
1
/2 cup whole-wheat flour
2
/3 cup confectioners’ sugar
1
/2 teaspoon salt
1
stick (1/2 cup) unsalted butter, melted
2
tablespoons light olive or canola oil
2
teaspoons finely grated lemon zest
1
teaspoon fresh lemon juice
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Preparation
Step 1
Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans; set aside. In a food processor, combine the nuts, flours, sugar, and salt; pulse until the nuts are finely ground but not oily. Add the butter, oil, lemon zest, and lemon juice; pulse until the mixture just comes together.
Step 2
Divide the mixture between the pans and press in until even. With a sharp knife, cut each round of dough into 8 wedges. Lightly prick the tops with the tines of a fork. Bake until set and pale tan, about 22 minutes.
Step 3
Transfer to a wire rack and cut through each wedge. Cool 10 minutes, then invert onto a plate and transfer to a wire rack to cool completely.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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