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1
Preheat the oven to 350.
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2
Spread the chickpea flour on a rimmed baking sheet and toast for about 15 minutes, stirring occasionally, until lightly browned.
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3
Reduce the oven temperature to 325.
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4
Meanwhile, sift the sugar and all- purpose flour into the bowl of a stand mixer.
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5
Carefully sift in the hot chickpea flour.
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6
In a saucepan, bring the butter just to a boil with the salt.
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7
Turn the mixer to its next-to-lowest speed and slowly drizzle the hot butter into the flour mixture.
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8
Continue beating the dough at this speed until it forms a solid ball, about 20 minutes.
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9
Scrape the dough out onto a sheet of parchment paper and cover with another sheet of parchment paper.
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10
Roll out the dough into a 3/4-inch-thick rectangle.
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11
Peel off the top layer of parchment paper, transfer the dough to a baking sheet and refrigerate until firm, about 20 minutes.
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12
Line another baking sheet with parchment paper.
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13
Cut the dough into 1-inch squares and arrange at least 1 inch apart on the lined baking sheets.
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14
Bake for about 10 minutes, until the squares are lightly browned at the edges; rotate the baking sheets from front to back and top to bottom halfway through baking.
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15
Transfer the shortbreads to a rack and let cool to room temperature before serving.
