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
AuthorJulieIn 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.
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.
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.
Transfer to a wire rack to cool.
Ingredients
Directions
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.
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.
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.
Transfer to a wire rack to cool.
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!
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
Vanilla and almond eh? Sounds delicious Julie, Thanks for sharing 🙂
Great new use for my tonka beans! Thanks!
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.
amazing photos and recipes!
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).
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!
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.
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Cheers!
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.