1. Toast & grind cashews: Spread cashews on a sheet. Bake at 325°F (165°C) for 8–10 min until golden and fragrant. Cool 5 min, then pulse in a food processor until fine (not oily—like coarse sand).
2. Whisk ground cashews, almond flour, coconut flour, salt, and cardamom.
3. Cut in cold butter until mixture resembles wet sand. Mix in sweetener and vanilla until dough holds together when pinched.
4. Press evenly into a parchment-lined 8×4″ loaf pan or mini tart pan (or roll ¼” thick and cut into rounds).
5. Chill 20 min (prevents spreading, sharpens edges). Preheat oven to 325°F (165°C).
6. Score into 12 bars (if using loaf pan) or prick rounds with a fork. Optional: press 1 whole cashew into each.
7. Bake 22–26 min until edges are just golden and top looks dry.
8. Cool completely in pan—shortbread firms as it cools. Lift out and break or cut along scores. Dust lightly with powdered sweetener if desired.

PREP TIME & NUTRITION :
Prep Time: 20 min (+20 min chill) | Cook Time: 24 min | Total Time: 1 hr 5 min | Servings: 12
Calories: 110 | Net Carbs: 2g | Fats: 9g | Protein: 3g

#KetoTeaTime #GlutenFreeElegance #BloodSugarFriendly #NoBakeDoughNeeded

💡 Memory note: Like your love of almond flour treats and nuanced spice (Lemon-Almond Biscotti, Gingerbread Latte Cookies), this shortbread offers sophisticated, aromatic warmth—ideal for gifting or pairing with your Homemade Hot Chocolate.