Cornstarch is one of the secret ingredients behind this traditional crumbly Brazilian cookie. Ground cashews are the other, contributing their distinct brand of richness and nutty sweetness.
· Cookies keep in an airtight container at room temperature 1 week.
·For a neater-looking cookie, cut shortbread, while still hot, into 8 (roughly 8- by 1 1/2-inch) cookies with a pizza/pastry wheel or sharp large knife.
Recipe information
Total Time
1 hour
Yield
Makes about 8 large cookies
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 375°F.
Step 2
Pulse 1/2 cup nuts in a food processor until finely chopped, being careful not to process to a paste, then transfer to a large shallow baking pan. Toast nuts, stirring every 2 minutes to prevent edges from burning, until pale golden, 6 to 8 minutes. Cool completely in pan.
Step 3
Whisk together flour and cornstarch in a bowl.
Step 4
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 nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until a dough forms.
Step 5
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.
Step 6
Chill dough in parchment on a baking sheet until firm, about 10 minutes.
Step 7
Meanwhile, coarsely chop remaining 1/4 cup nuts.
Step 8
Discard top sheet of parchment and sprinkle dough with coarsely 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.
