Marbled Shortbread with Ginger and Turmeric

cooking.nytimes.com

Carla Handte Power

3 ⅓ cups/425 grams unbleached all-purpose flour

1 ½ teaspoons ground ginger

½ teaspoon baking powder

1 cup/225 grams unsalted butter (2 sticks), at room temperature

1 ½ cups/180 grams confectioners’ sugar (no need to sift)

1 teaspoon kosher salt

1 packed teaspoon orange zest (from about 1 orange)

1 large egg

1 ½ teaspoons finely grated fresh ginger

1 cup/120 grams toasted salted cashews, lightly crushed with a rolling pin

4 ounces/115 grams good-quality white chocolate, roughly chopped (about ¾ cup from a bar, block or fèves)

1 ½ teaspoons fresh orange juice or vanilla extract

1 tablespoon ground turmeric

Directions at cooking.nytimes.com

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