Gorgonzola Pecan Shortbread

*Sigh*. Sorry for the picture. Same excuse as the one I gave for the onion tartlets. These little crackers were a result of having a whole lotta leftover blue cheese and wanting to make something to compliment a brunch menu. My husband described them as a “sophisticated cheese-it” and my friend claimed they were so deliciously different, she had never quite tasted this flavor in this texture. These are simple to make and I’m sure it would be fun to experiment with different ingredients. Goat Cheese and pistachio shortbreads, anyone?

Blue Cheese & Hazelnut Shortbread (adapted from What’s Cooking America)
1 cup (8 ounces) crumbled blue cheese or gorgonzola cheese, room temperature
8 tablespoons (1/2 cup) unsalted butter, room temperature
1 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper (I’m sure I used more; I went a little crazy with my pepper grinder – love the results!)
2/3 cup toasted hazelnuts, finely chopped (I used pecans)

In a food processor, combine crumbled blue cheese and butter; process until creamy.
Mix flour, cornstarch, salt, and pepper together in a small bowl. Add to blue cheese mixture, pulsing just to combine (until mixture resembles coarse meal). Add hazelnuts and process just until moist clumps form.

Transfer dough to a sheet of plastic wrap and work with your palm until dough holds together. Shape dough into a log (depending on the shape of shortbread you want, shape either into a round, square, or rectangular log). Wrap in plastic wrap and refrigerate at least one hour, but may be refrigerated long.

Preheat oven to 325° F. Line baking sheet with parchment paper. When ready to bake, slice approximately 1/4-inch thick and bake shortbreads on prepared baking sheet (I used a serrated knife). Bake on center oven rack until light brown on the bottom, about 15 minutes. Remove from oven and let cool on racks.

NOTE: The shortbread can be prepared up to 3 days in advance and stored in airtight containers at room temperature.
Makes 30 to 35 shortbreads.

I think these would be delicious with some fig or apricot preserves – but I haven’t tried it that way yet. Let me know if you do!

  Pin It

3 Responses to “Gorgonzola Pecan Shortbread”

  1. 1

    Kate — March 25, 2008 @ 6:06 pm Reply

    gourmet cheez-its? Sounds fantastic!

  2. 2

    Kevin — March 26, 2008 @ 1:54 am Reply

    Savoury shortbread with blue cheese and hazelnuts sounds pretty good.

  3. 3

    Ally — April 24, 2008 @ 6:25 pm Reply

    I need to try these. They sound just delicious.

Leave a Comment