Ingredients
1 1/3 c. Fisher Walnut Halves & Pieces (about 6 oz.), divided
1 1/3 c. all-purpose flour
1/2 tsp. Kosher salt
1/2 c. confectioners’ sugar
1 stick (8 tbsp.) unsalted butter, softened
1/3 c. granulated sugar
1/3 c. honey
1 cinnamon stick
2 cardamom pods, cracked
1/4 tsp. rose water (optional)
Flaky sea salt, for sprinkling
Preparation
Step 1Preheat the oven to 350° with a rack in the center position. Line an 8-inch square baking pan with parchment paper, overhanging 2 sides to create a sling. On a rimmed baking sheet, toast 2/3 cup walnuts until fragrant, about 10 minutes; cool slightly. Step 2In a food processor, pulse the toasted walnuts until finely ground. Add the flour, salt, and confectioners’ sugar and pulse to combine. Add the butter and pulse until the mixture is the texture of wet sand and forms a soft dough when gently squeezed. Press the dough into the bottom of the prepared pan and scatter the remaining 2/3 cup walnuts on top. Step 3Bake until the shortbread is firm and a toothpick inserted into the center comes out clean, about 30 minutes. Step 4Make the syrup: Stir together the granulated sugar, honey, cinnamon, cardamom, and ¼ cup water in a small saucepan. Bring to a boil and cook 2 minutes until slightly thickened. Stir in the rose water, if using. Step 5Strain the syrup over the cookies and return to the oven for 4 minutes until the syrup has been absorbed. Sprinkle with flaky sea salt and transfer to a wire rack to cool, then cut into triangles to serve.
