“Dangerous” and “addictive” are two qualities I look for in a baked good. “Deceptive” features highly in there as well, especially on those occasions when I’m in the hands of a pastry chef who can turn a ho-hum ingredient into something confoundingly sumptuous.
Today’s recipe for Arabic Shortbread – buttery little discs with hint of cardamom and a crowning pine nut – falls into the two former categories.
The danger lies in its shocking ease to prepare. Cream the butter and sugar until very pale, add the remaining ingredients, chill 30 minutes while you do other things, then squish into little discs and bake. The most difficult part – and it is not difficult – is to handle the dough gently, to keep it light and crumbly when baked.
As for the addictiveness… you’ll find out soon enough.