AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate- Preheat oven to 170°C/340°F. Spread cashew nuts in single layer on baking tray, bake at 170°C/340°F for 16 Minutes, or until golden brown.
- Set aside to cool completely.
Notes: The baking temperature and time are just for reference, adjust according if necessary.
Ingredients (A) :
- Place cashew nuts into the mixing bowl to grind.
Settings: Timer: 10 Seconds / Speed: 8
- Set-asides.
- Rinse the mixing jar for next step.
Ingredients (B) :
- Add butter , egg yolk , icing sugar and vanilla extract to beat until light and fluffy.
Settings: Timer: 2 Minutes / Speed: 3
- Use spatula to scrape the mixture from the base.
Ingredients (A)+(C) :
- Add blended cashew nuts , flour, baking powder, salt, custard powder and milk powder to combine.
Settings: Timer: 20 Seconds / Speed: 4
- Scrape down and continue for another 15 Seconds / Speed: 5
- Transfer to dough on the cling film and chill for 30 Minutes in the refrigerator.
- Place dough in between 2 cling films, roll into 5mm thick. Cut using a cookie cutter.
Since the dough is a bit sticky using the cling film will make it easier to roll.
or
- Pinch off about 10g of dough and shape into a round ball.
- Place them on a baking tray with baking sheet.
- Gently brush the top with egg yolk.
- Place cashew halves on top, pressing a bit into the dough.
- Bake at 175ºC/347ºF preheated oven for 15-20 Minutes or until golden brown and fully cooked.Cool completely on a rack.
- Cool cookies on rack before storing them into an airtight container.
0 servings
Ingredients
Directions
- Preheat oven to 170°C/340°F. Spread cashew nuts in single layer on baking tray, bake at 170°C/340°F for 16 Minutes, or until golden brown.
- Set aside to cool completely.
Notes: The baking temperature and time are just for reference, adjust according if necessary.
Ingredients (A) :
- Place cashew nuts into the mixing bowl to grind.
Settings: Timer: 10 Seconds / Speed: 8
- Set-asides.
- Rinse the mixing jar for next step.
Ingredients (B) :
- Add butter , egg yolk , icing sugar and vanilla extract to beat until light and fluffy.
Settings: Timer: 2 Minutes / Speed: 3
- Use spatula to scrape the mixture from the base.
Ingredients (A)+(C) :
- Add blended cashew nuts , flour, baking powder, salt, custard powder and milk powder to combine.
Settings: Timer: 20 Seconds / Speed: 4
- Scrape down and continue for another 15 Seconds / Speed: 5
- Transfer to dough on the cling film and chill for 30 Minutes in the refrigerator.
- Place dough in between 2 cling films, roll into 5mm thick. Cut using a cookie cutter.
Since the dough is a bit sticky using the cling film will make it easier to roll.
or
- Pinch off about 10g of dough and shape into a round ball.
- Place them on a baking tray with baking sheet.
- Gently brush the top with egg yolk.
- Place cashew halves on top, pressing a bit into the dough.
- Bake at 175ºC/347ºF preheated oven for 15-20 Minutes or until golden brown and fully cooked.Cool completely on a rack.
- Cool cookies on rack before storing them into an airtight container.