Toasted Cashew Shortbread

1. 1

   Preheat oven to 325 F. Spray a 13 x 9-inch baking dish with cooking spray, then line the bottom of the dish with parchment paper.

2. 2

   Pulse 1/4 cup of toasted cashews in a food processor and pulse until coarsely ground. Place the ground cashews in a medium bowl and whisk together with the flour and powdered sugar.

3. 3

   Beat butter with a mixer on medium-high speed until smooth. Beat in the vanilla, then reduce speed to low and gradually add flour mixture. Mix until just combined.

4. 4

   Using a sheet of parchment paper, gently press the dough evenly into the bottom of the prepared dish. Coarsely chop remaining 1/2 cup of toasted cashews and scatter over dough, pressing them gently into the dough.

5. 5

   Bake until firm and lightly browned, 20 to 25 minutes (cover pan with foil if browning too quickly). Cool completely in the baking dish set on a wire rack. Then use a sharp knife to slice it into squares. Store in an airtight container for up to 1 month.

6. 6

   Adapted from Martha Stewart.

* Per serving · 4 servings · Values may vary.

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