1. Put oven rack in middle position and preheat oven to 375°F. 2. Pulse ½ cup nuts in a food processor until finely chopped, being careful not to process to a paste, then transfer to a large shallow baking pan. 3. Toast nuts, stirring every 2 minutes to prevent edges from burning, until pale golden, 6-8 minutes. Cool completely in pan. 4. Whisk together flour and cornstarch in a bowl. 5. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add toasted ground nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until a dough forms. 6. Form dough into a rectangular block and roll out between 2 (12-inch long) sheets of parchment with a rolling pin into a 10- by 8-inch rectangle. 7. Chill dough in parchment on a baking sheet until firm, about 10 minutes. 8. Meanwhile, coarsely chop remaining ¼ cup nuts. 9. Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts. Bake until golden, 14-16 minutes. 10. Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands. 11. Keep cookies in an airtight container at room temperature 1 week. For a neater cookie, cut shortbread, while still hot, into 8 (roughly 8- by 1 ½-inch) cookies with a pizza/pastry wheel or sharp large knife. ---------------------------------------------------------------------------
Nutrition
Ingredients
