Tsubushian Shortbread

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Tsubushian ShortbreadIngredients:

Bottom Layer:

  • 2 c. flour
  • ½ c. sugar
  • 1 c. butter, softened
  • ½ c. walnuts, chopped

Top Layer:

  • ½ c. flour
  • ½ c. sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 eggs, slightly beaten
  • 1-18oz can Tsubushian (azuki)

Directions:

  • Combine flour and sugar for bottom layer and cut in butter
  • Mix in chopped walnuts
  • Press mixture evenly into lightly greased 9×13 inch pan
  • Bake at 350° F for 20 minutes.
  • While bottom layer is baking for the last 10 minutes, sift together flour, sugar, baking powder, and salt for top layer.
  • Mix in slightly beaten eggs and Tsubushian to the sifted mixture.
  • Pour top layer over baked crust and bake at 350° F for 50-45 minutesWhen done, remove from oven, cool for a little, then cut into pieces.