• Cooking Time:
  • Servings:
  • Preparation Time:


This is a recipe from Gourmet Magazine that I can't wait to try!


  • 3/4 cup raw cashews
  • 1/2 cup AP flour
  • 1/3 cup cornstarch
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup sugar
  • 1/8 teaspoon salt


  • Put oven rack in middle position and preheat oven to 375 degrees.
  • Pulse 1/2 cup cashews in a food processor until finely chopped, being careful not to process to a paste, then transfer to a large shallow baking pan.
  • Toast, stirring every 2 minutes to prevent edges from burning, until pale golden, 6 to 8 minutes. Cool completely in pan.
  • Whisk together flour and cornstarch in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld.
  • Add toasted ground cashews and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until dough forms. Form dough into a rectangular block and roll out between 2 (12-inch long) sheets of parchment with a rolling pin into a 10- by 8-inch rectangle.
  • Chill dough in parchment on baking sheet until firm, about 10 minutes.
  • Meanwhile, coarsley chop remaining 1/4 cup nuts. Discard top sheet of parchment and sprinkle dough with coarsley chopped nuts.
  • Bake until golden, 14 to 16 minutes.
  • Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands or cut (while still hot) into cookies with pizza wheel or sharp large knife.

Categories: Cookies  Dairy  Dessert  Nuts  Oven  Sweet 

Author Credit: Gourmet Magazine

© 2006-2017 BakeSpace, Inc. All Rights Reserved