These buttery Cashew Nut Cookies have a crumbly sandy texture and a deliciously nutty flavor. Perfect for afternoon tea or the holidays.
(Makes 28 cookies)
Roast ½ cup (70g) cashew nuts in a 350˚F (180˚C) oven for about 20 minutes.
Partially cook ⅓ cup (46g) whole cashew nuts in 350˚F (180˚C) oven for about 10 minutes. Remove and set aside.
Add flour mixture into the bowl. Mix with a spatula until it resembles breadcrumbs. Then knead gently until dough comes together. Wrap in plastic and chill for 15 minutes.
Store in air tight container for up to two weeks.