Cornstarch is one of the secret ingredients behind this traditional Brazilian cookie. Cashews or cashews are the other, bringing their distinctive mark of richness and nutty sweetness.
8 large cookies
3/4 cup raw cashews (3 1/2 oz)
1/2 cup all-purpose flour
1/3 cup cornstarch
6 tablespoons vegan margarine butter, softened
1/4 cup sugar
1/8 teaspoon salt
parchment (or pastry) paper
Place the oven rack in the middle position and preheat the oven to 190 ° C.
Process ½ cup chestnuts in a food processor until finely chopped, being careful not to process a paste, then transfer to a large, shallow baking sheet.
Toast the walnuts, stirring every 2 minutes to avoid burning the edges, until pale and golden brown, 6-8 minutes. Let cool completely in the pan.
Whisk together the flour and cornstarch in a bowl.
Beat the margarine and sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 minutes with a hand mixer.
Add the toasted ground chestnuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix until dough forms.
Shape the dough into a rectangular block and roll it out between 2 (30 cm long) sheets of parchment with a rolling pin into a 20 by 25 cm rectangle.
Chill the dough in parchment on a baking sheet until firm, about 10 minutes.
Meanwhile, chop the remaining ¼ cup of the walnuts.
Discard the top sheet of parchment and sprinkle the dough with coarsely chopped walnuts. Bake until golden brown, 14-16 minutes.
Transfer the butter to a rack and allow it to cool completely, then break into rough shapes with your hands.
Keep cookies in an airtight container at room temperature 1 week. For a cleaner cookie, cut shortbread cookies, while still warm, with a pizza / pastry wheel or a large, sharp knife.
Original article (in English)
