Hashew Cookies
Photo by Andreas Thumm
Recommended hash amount: 2g; makes 60 pieces, 0.03g per cookies with a diameter 5.5cm diameter
5.25 oz | butter |
07 oz | hash |
| 2 | eggs |
1 teaspoon | curry powder, a bit of salt |
5.25 oz | salted ground cashews |
5.25 oz | flour |
1.75 oz | freshly grated parmesan cheese |
For the Sprinkling:
| 1 | egg yolk, mixed with a bit of water |
1.75 oz | freshly grated parmesan cheese |
Melt 50g of butter. Warm the hash, crumble it, and dissolve it in the butter. Mix in the rest of the butter, the eggs, and the spices.
Stir in the cashews with the flour and parmesan cheese and knead it into the butter mass. Let the dough set in a cool place for at least one hour.
Preheat the oven to 180 degrees Celsius.
Roll out the dough on a floured surface and cut out cookies with a diameter of about 5cm. Lay them on baking paper on a baking sheet. Brush the cookies with the thinned egg yolk and sprinkle on the parmesan cheese. Bake the cookies on the middle rack of the preheated oven for 12-15 minutes.
Hashew Cookies