Ingredients

Makes 16 wedges

　　1 1/4 cups walnuts

　　3/4 cup all-purpose flour

　　1/2 cup whole-wheat flour

　　2/3 cup confectioners’ sugar

　　1/2 teaspoon salt

　　1 stick (1/2 cup) unsalted butter, melted

　　2 tablespoons light olive or canola oil

　　2 teaspoons finely grated lemon zest

　　1 teaspoon fresh lemon juice

　　

Step 1

Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans; set aside. In a food processor, combine the nuts, flours, sugar, and salt; pulse until the nuts are finely ground but not oily. Add the butter, oil, lemon zest, and lemon juice; pulse until the mixture just comes together.

　　

Step 2

Divide the mixture between the pans and press in until even. With a sharp knife, cut each round of dough into 8 wedges. Lightly prick the tops with the tines of a fork. Bake until set and pale tan, about 22 minutes.

　　

Step 3

Transfer to a wire rack and cut through each wedge. Cool 10 minutes, then invert onto a plate and transfer to a wire rack to cool completely.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.