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Gorgonzola Walnut Shortbread

Prep Time10 mins
Cook Time15 mins
Chilling Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: California
Keyword: cheese, cookies, walnut
Servings: 24 cookies


  • ½ c/115g unsalted butter softened
  • 1/3 c/70g granulated sugar
  • 1 tsp/1g fresh rosemary
  • 1/8 tsp/1g salt
  • 1 hardboiled egg yolk
  • ¾ c/100g gorgonzola crumbled
  • 1 ½ c/180g all-purpose flour
  • 1 c/100g walnut halves


  • In a food processor with a standard blade, combine butter, sugar, egg yolk, salt, and rosemary. Process on low until smooth and creamy.
  • Add flour and gorgonzola. Process until big crumbles form.
  • Add the walnuts. Process on low until the walnuts are in small size pieces – about ¼”/6mm.
  • Bring the dough together into a log shape 2”/5cm in diameter. Wrap in cling film and roll and tap to flatten out the ends and smooth the sides.
  • Refrigerate for at least 1 hour.
  • Preheat oven to 350°F/180 C. Line a baking sheet with parchment or a silicon baking mat.
  • Cut the log into round slices a bit over ¼”/6mm thickness. Place on the prepared baking sheet about 1” apart.
  • Bake for 12-15 minutes until just golden brown on the edges.
  • Remove and allow to cool on the sheet for 3 minutes before transferring to a cooling rack.
  • Store in an airtight container for up to 1 week.