Cashew cookie

Recipe Recommendations

• cashew 80 grams
• whole egg one
• egg yolk one
• low-gluten flour 80 grams
• butter 50 grams
• fine sugar 50 grams
• baking powder 4 grams
• baking soda 1 grams
• salt 1/4 teaspoon

• sweetening
• roast
• several hours
• ordinary

Steps for Cashew cookie

1

Pour cashew nuts into a pan, saute over low heat until fragrant and cool;

2

Whip the cooled cashew nuts with a grinder into powder, sieve for later use;

3

Soften the butter, add fine sugar, and beat with an electric whisk until fluffy;

4

Beat one whole egg and one egg yolk into a bowl and stir well; add into the beaten butter in portions and continue to stir well with an electric egg beater;

5

Pour in the cashew nut powder once and stir well with a rubber spatula;

6

Mix low-gluten flour, baking powder, baking soda, and salt, and sieve into the cashew nut paste. Continue to mix gently with a rubber spatula;(No need to over-stir, stir until the dry powder is invisible)

7

Cover the mixed cashew batter with plastic wrap and place it in the refrigerator for 1 hour;

8

After an hour, take out the cashew batter and put it into a decorative belt with flower nozzles;

9

Squeeze the shape you like on the tarpaulin covered baking sheet;

10

Transfer to preheated oven at 180 degrees, medium and bake for 18-20 minutes.

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