Ingredients:
- 1 1/2 cups (7 1/2 oz./235 g) unbleached all-purpose flour, plus more for dusting
- 1/2 cup (3 oz./90 g) rice flour
- 3/4 cup (6 oz./185 g) sugar
- 1 tsp. finely grated lemon zest, plus a few zest curls for garnish
- 1 tsp. finely grated orange zest
- 1/2 tsp. finely minced fresh rosemary
- 1/2 tsp. flaky sea salt, such as fleur de sel
- 1 cup (8 oz./250 g) cold unsalted butter, cut into 1/2-inch (12-mm) dice, plus more at room temperature for greasing
Directions:
Preheat an oven to 325°F (165°C).
In a food processor, combine the flours, sugar, grated lemon and orange zests, minced rosemary and salt and pulse to mix. Scatter the butter cubes around the bowl and process just until the mixture is crumbly and a ball of dough begins to form. Turn the dough out onto a lightly floured work surface and gently pat it together.
Line an 8-inch (20-cm) round cake pan with a sheet of parchment paper long enough to overhang by a few inches on two sides. Lightly grease the parchment paper inside the dish with the room-temperature butter.
Press the shortbread dough into the prepared dish in an even layer. Bake until the edges are golden brown and the center is pale gold and set, 35 to 40 minutes. Transfer to a wire rack and let cool for about 10 minutes.
Using the overhanging parchment as handles, transfer the shortbread to a clean cutting board. Using a sharp knife, cut into wedges. Let cool completely, then arrange on a platter and serve. Makes 24 wedges.
Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)
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