Cashew Shortbread Cookies Recipe
These buttery, nutty, melt-in-your-mouth cookies are perfect with a cup of tea or to add to a holiday dessert spread. A classic cookie recipe with a superfood twist—no one will ever guess they’re grain free and made with better-for-you ingredients!
Place cashews in a blender or food processor and blend until they reach a fine texture. Set aside.
Brown butter in a pan by placing over medium heat. Butter should foam up, smell nutty and turn a golden to deep golden color. Let cool in refrigerator about an hour.
Preheat oven to 300˚F.
Mix cashew, chickpea, cassava, and tapioca flours with salt.
Cream browned butter with both sugars, water and orange zest for about 3 minutes until light in color. Add vanilla and mix.
Sift flours into creamed butter and incorporate.
Spread mixture into a 9-inch round tart pan. Poke holes using a fork. Use a knife to make cuts into the dough to mark 12 wedges.
Bake for about 40 minutes, remove from oven and place on a cooling rack.
Cut the shortbread using the guidelines and let cool completely.
Sprinkle with flaky sea salt and enjoy!
Makes 12 cookies
Submitted by Gabriela Wells | @alittlesweetlife