Last week, during the flurry of end-of-the-year school parties, J had an "Amigos Party", to celebrate the end of their studies of Central and South America. They were asked to bring food representing these areas. Scouring the web, I found a recipe for Brazilian Cashew Cookies, which sounded tasty, so I gave them a try.
3/4 c. raw cashews (3 1/2 oz.)
1/2 c. Featherlight Flour Mix
1/3 c. corn starch
6 Tbsp. Spectrum shortening
1/4 c. sugar
1/8 tsp. salt
1/2 tsp xanthan gum
Preheat oven to 375 degrees. Grind 1/2 cup of the cashews in a food processor to flour, being careful not to turn them into cashew butter. Spread nut flour on baking sheet and toast for 6-8 minutes, stirring every 2 minutes. Cool completely.
Mix flour, cornstarch and xanthan gum, set aside. In another bowl, beat shortening and sugar for 3 minutes. Add toasted nut flour and salt. Mix. Reduce to low speed and add flour mixture.
Form dough into rectangular block and roll out between 2 sheets of parchment paper into a 10"x8" rectangle. Chill dough 10 minutes.
Coarsely chop remaining nuts. Sprinkle on cookies. Bake until golden, 14-16 minutes. Remove and cool.
My notes: Since this was for a class party, I rolled the dough into logs (I made a quadruple batch), in plastic wrap, then chilled and sliced into rounds. The cookies were very crumbly after they were baked and I thought they were a flop. Left them on the trays overnight, though, and the texture improved, although still crumbly. The taste was a hit with everyone.