Tonka Bean Shortbread

I know, it’s not exactly shortbread season. (It should be – there are few better accessories to fresh berries.) There was a bake sale this weekend awhile ago – a fundraiser I forgot to tell you about. It was on the eve of heading to Vancouver, and so I didn’t throw myself into it as I otherwise would have. I looked for easy stuff, like truffles and shortbread, flavoured with cocoa nibs and lavender and tonka beans. And then I forgot to share them with you.

Because I’m all about using up what I have, I took a leftover chunk of sponge toffee (I know – weird, huh?) off the top of the fridge, chopped it up, and stirred it into shortbread dough too. The butter-sugar-flour makes a snappy, buttery vehicle for all manner of ingredients. Seriously! Try it.

Tonka beans are shrively and black, like a thin, firm prune with a solid tan interior. Its flavour is reminiscent of vanilla and almonds, and if you can get your hands on some, they’re best used finely ground (use a sharp grater or Microplane) in a vehicle that will put them on a pedestal – like the plainest shortbread.

Tonka Bean Shortbread

AuthorJulie

Yields1 Serving

3/4 cup butter, at room temperature
2/3 cup sugar
1/2 tsp. salt
1 egg yolk
1 tsp. vanilla
1 3/4 cups all-purpose flour
1/2 tsp. finely grated Tonka bean (optional - experiment with different spices, too!)

1

In a large bowl, beat the butter, sugar and salt with an electric mixer for 2 minutes, until pale and fluffy. Beat in the egg yolk and vanilla.

2

Add the flour and grated Tonka bean and stir just until you have a soft dough. Shape it into two logs, wrap and refrigerate for an hour (or up to a few days) or freeze for up to 6 months.

3

When ready to bake, slice 1/4" thick and bake on a parchment-lined sheet at 350F for 15 minutes, or until pale golden around the edges.

4

Transfer to a wire rack to cool.

Ingredients

 3/4 cup butter, at room temperature
 2/3 cup sugar
 1/2 tsp. salt
 1 egg yolk
 1 tsp. vanilla
 1 3/4 cups all-purpose flour
 1/2 tsp. finely grated Tonka bean (optional - experiment with different spices, too!)

Directions

1

In a large bowl, beat the butter, sugar and salt with an electric mixer for 2 minutes, until pale and fluffy. Beat in the egg yolk and vanilla.

2

Add the flour and grated Tonka bean and stir just until you have a soft dough. Shape it into two logs, wrap and refrigerate for an hour (or up to a few days) or freeze for up to 6 months.

3

When ready to bake, slice 1/4" thick and bake on a parchment-lined sheet at 350F for 15 minutes, or until pale golden around the edges.

4

Transfer to a wire rack to cool.

Tonka Bean Shortbread
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11 comments on “Tonka Bean Shortbread

  1. Todd
    May 15, 2012 at 6:54 am

    Agreed on shortbread as a vessel for fresh fruit. I love the more biscuit-y kind for strawberries… we grew up with it as a summer treat.

    I also love the slice and bake concept on this– and I’ve never heard of/tried tonka beans. Thanks!

  2. Laurie from Burnaby
    May 15, 2012 at 2:54 pm

    I’ve never heard of tonka beans before. I love the shortbread, and the slice and bake concept. I have to be sparing with shortbread or I’ll eat it all

  3. Erica B.
    May 15, 2012 at 9:28 pm

    Vanilla and almond eh? Sounds delicious Julie, Thanks for sharing 🙂

  4. Kim
    May 16, 2012 at 9:00 am

    Great new use for my tonka beans! Thanks!

  5. Jen
    May 16, 2012 at 2:56 pm

    I see that you got your tonka beans from the same place in Calgary. I like using them in my baking and you only need a little bit.

  6. zoetic * epics
    May 17, 2012 at 6:01 am

    amazing photos and recipes!

  7. kickpleat
    May 17, 2012 at 10:49 am

    Yum! I’ve never tried tonka beans and I love the sound as a cross between vanilla and almond (to extracts that I sometimes mix in baked goods).

  8. Ashley
    May 21, 2012 at 8:20 pm

    I wondered why I’d never heard of tonka beans so I looked it up. It’s because they are banned in food in the US due to adverse reactions with anticoagulants. I guess not in Canada though!

    • Minnie
      May 27, 2023 at 9:49 am

      They are available in the US (got mine on Amazon). As long as you don’t eat eighty of them in one sitting, it’s fine.

  9. Mini Bluetooth Cordless Microphone
    November 3, 2012 at 12:53 pm

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  10. Heather
    October 10, 2014 at 8:01 pm

    Best shortbread ever. I took some to a work function, and people inhaled it. I love Silk Road Spice Merchants, and already had the tonka beans! They’re also really nice in coffee – add a whole one to your filter basket when you’re brewing a pot.

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