Crème Fraîche Cashew Cookies
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 33 kcal | (2 %) | ||
| Protein | 0.4 g | (0 %) | ||
| Fat | 2.4 g | (2 %) | ||
| Carbohydrates | 3 g | (2 %) |
Ingredients
- for the cookies
- 175 grams Pastry flour
- 3 drops Bitter almond (extract)
- 1 pinch salt
- 75 grams Crème fraiche
- 125 grams softened butter
- for the topping
- 100 grams Cashews
- 2 packets Vanilla sugar
- 1 medium egg yolk
- 1 Tbsp milk
Preparation steps
Combine the flour, bitter almond extract, salt, creme fraiche and butter in a large bowl and knead to form a smooth dough. Wrap with plastic wrap and refrigerate for about 1 hour.
Roll the dough out on a floured surface to about 2-3 mm (approximately 1/10 inch) thick. Cut the dough into cookies using a scalloped cookie cutter about 4 cm (approximately 1 1/2 inch) in diameter and place on a baking sheet lined with parchment paper.
For the topping: Finely chop the cashews and mix with the vanilla sugar. Whisk the egg yolk with the milk. Brish the cookies with the egg yolk mixture and sprinkle with the chopped cashew mixture. Bake in an oven preheated to 180°C/160°C convection/gas mark 3 (approximately 350°F/325°F convection) for about 12 minutes, until golden brown.
