Cashew Shortbread with Chocolate Truffle Spread

By akselden

Ingredients

• 1 cup salted cashews, finely chopped
• 1 cup flour
• 1 cup powdered sugar
• 1/4 cup cornstarch
• 3/4 cup unsalted butter, chilled
• 1/2 teaspoon vanilla
• 1 to 2 teaspoons w.i1ite sugar crystals
• Chocolate Truffle Spread (recipe below)

Preparation

Step 1

In medium bowl, combine first 4 ingredients. With pastry blender, cut in butter until crumbly and dough holds together; form into 2 balls. Place each ball into a parchment paper lined 8-inch round cake pan; press to an even thickness. With fork, pierce dough all over. Bake in a preheated 325°F. oven until golden (20-22 minutes). Remove from oven and immediately sprinkle with sugar crystals. Cool slightly; with a sharp knife, cut each pan into 12 equal wedges. Cool completely; store in airtight container for 2-3 days. Serve with Chocolate Truffle Spread

Chocolate Truffle Spread
In small saucepan, combine 3/4 cup whipping cream and 2 tablespoons butter; heat over medium heat until cream starts to bubble around edges. Remove from heat and stir in 1 (4 ounces) bar Ghirardelli Semi-Sweet Chocolate, coarsely chopped. Stir until chocolate is completely melted and mixture begins to thicken. Stir in 2 tablespoons chocolate liqueur (optional); let cool 30 minutes at room temperature. Pour into 8 (2 ounce) ramekins, dividing evenly. May be made up to 5 days ahead and stored, covered, in refrigerator.