Cashew Cardamom Shortbread

Description

1. Combine butter, sugar and salt in a food processor; process until completely combined.

2. Whisk all-purpose flour, pastry flour, cashew flour and cardamom in a large bowl. In three batches, add to the butter mixture, processing just until combined, scraping the sides as needed. Transfer to a lightly floured surface and knead a couple of times to make sure the ingredients are fully combined. Shape the dough into a square; wrap loosely in plastic wrap and refrigerate until cold, at least 1 hour to overnight.

3. Preheat oven to 325°F. Line 3 baking sheets with parchment paper. Remove the dough from the refrigerator; let stand at room temperature for 10 to 15 minutes.

4. Roll the dough on a lightly floured work surface to 1/4-inch thick. Cut into desired shapes (diamond shape is traditional, see Tip). If the dough becomes too warm to handle, return it to the refrigerator for 20 to 30 minutes before continuing. Place the cookies on the prepared baking sheets. Bake the cookies, 1 pan at a time and rotating the pan from back to front once, until the edges are just golden brown, 15 to 18 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

5. Dust the cooled cookies with confectioners' sugar or garnish with silver leaf, if desired.