Toasted Chickpea Shortbread Squares

• 2 cups chickpea flour
• 1 cup confectioners sugar
• 1/2 cup all-purpose flour
• 1 1/2 sticks unsalted butter
• 1/2 teaspoon kosher salt

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

chickpea flour, confectioners sugar, allpurpose, butter, kosher salt

Taken from www.foodandwine.com/recipes/toasted-chickpea-shortbread-squares (may not work)