|Saturated Fat Acids||2 g|
|Sugar added||8 g|
|Bread exchange unit||1.5|
- 4 ounces
- 7 ounces
- 1 tablespoon
- 2 ounces
Separate the egg. Finely chop half of cashews with an immersion blender.
Combine chopped cashews with almond paste, egg white, flour and powdered sugar in a bowl. Mix to form a smooth dough.
Form the dough into cherry-sized balls. Press slightly to flatten.
Line a baking sheet with parchment paper. Mix the egg yolk with about 1 teaspoon of water and brush onto the cookies.
Press remaining cashews into the cookies. Bake on the middle rack of preheated oven at 175°C (fan 150°C, gas: mark 2) (approximately 350°F) until golden brown, about 15 minutes.
Cool the cookies on a cooling rack before serving.