Veg Recipes

Cashew or Cashew Cookies Recipe

Cashew or Cashew Cookies Recipe

Cornstarch is one of the secret ingredients behind this traditional Brazilian cookie. Cashews or cashews are the other, bringing their distinctive mark of richness and nutty sweetness.

8 large cookies

3/4 cup raw cashews (3 1/2 oz)
1/2 cup all-purpose flour
1/3 cup cornstarch
6 tablespoons vegan margarine butter, softened
1/4 cup sugar
1/8 teaspoon salt
parchment (or pastry) paper

Place the oven rack in the middle position and preheat the oven to 190 ° C.

Process ½ cup chestnuts in a food processor until finely chopped, being careful not to process a paste, then transfer to a large, shallow baking sheet.

Toast the walnuts, stirring every 2 minutes to avoid burning the edges, until pale and golden brown, 6-8 minutes. Let cool completely in the pan.

Whisk together the flour and cornstarch in a bowl.

Beat the margarine and sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 minutes with a hand mixer.

Add the toasted ground chestnuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix until dough forms.

Shape the dough into a rectangular block and roll it out between 2 (30 cm long) sheets of parchment with a rolling pin into a 20 by 25 cm rectangle.

Chill the dough in parchment on a baking sheet until firm, about 10 minutes.

Meanwhile, chop the remaining ¼ cup of the walnuts.

Discard the top sheet of parchment and sprinkle the dough with coarsely chopped walnuts. Bake until golden brown, 14-16 minutes.

Transfer the butter to a rack and allow it to cool completely, then break into rough shapes with your hands.

Keep cookies in an airtight container at room temperature 1 week. For a cleaner cookie, cut shortbread cookies, while still warm, with a pizza / pastry wheel or a large, sharp knife.

Original article (in English)

Video: Egg less chocolate cashew cookies Baking in air fryer (October 2020).