1-1/3 cups (2 sticks and 6 tablespoons) unsalted butter, room temperature, plus 2 tablespoons for pan
2/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon pure vanilla extract
3 cups all-purpose flour
1/3 cup garbanzo bean flour
Preheat oven to 275 degrees F. Butter a 9-by-13-inch baking pan.
In
a stand mixer fitted with the paddle attachment, beat the butter,
sugar, salt, and vanilla on medium speed until light and fluffy. Add
flours a little at a time on low speed, and mix until combined.
Turn
out dough into the prepared pan. Using a sheet of plastic wrap, press
until dough reaches edges and smooth evenly with a spatula before
removing wrap. Using a ruler, measure and cut crosswise every 1 inch
and lengthwise every 3 inches, forming 36 1-by-3-inch finger-size
biscuits. Score tops with the tines of a fork.
Bake for about 80
minutes or until edges are pale to lightly golden. While still slightly
warm, retrace biscuits with a sharp serrated knife. Let cool
completely. Shortbread can be stored in a sealed container for up to a
month. Yield: 36 biscuits.
- Recipe courtesy of Joseph Erdos