![]() These buttery and deliciously nutty cookies are egg-free with a texture similar to that of shortbread. This time round I decided to make Cashew Nut Cookies which are quite popular in Malaysia and Singapore even though they are not exactly traditional. I have more or less decided on the menu for the Reunion Dinner and have started baking some cookies. I am happy that it falls on a Saturday this year because that means both my sons will be able to come home for the celebration. The Chinese New Year is only 6 days away from today. Perfect for afternoon tea or the holidays. Transfer cookies to a rack and cool completely.These buttery Cashew Nut Cookies have a crumbly sandy texture and a deliciously nutty flavor. Bake in the oven until lightly golden, about 14 minutes rotating once.ġ0. Spread chopped nuts in the center of each cooking, and press ever so slightly to make sure the nuts stick to the dough.ĩ. Place in a sheet pan lined with a silicone mat, about ½ inch apart. Gather the dough, roll again, and cut circles again. Using a plain round 2-inch cookie cutter, cut as many circles as you can. In the mean time, coarsely chop remaining ¼ cup nuts. Place dough in between two parchment paper sheets and roll out about 1/8-inch thick. Reduce the speed to low, and add the flour-starch mixture mix just until dough forms. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until pale and creamy, about 4 minutes.Īdd the toasted ground cashews and incorporate. ![]() Sift together the flour and cornstarch in a bowl. Toast the nuts over low heat, stirring constantly to prevent from burning until it just starts to turn pale golden and fragrant, about 5 minutes. Pulse ½ cup nuts in a food processor until finely ground being careful not to turn into a paste, then transfer to a small skillet. Place a rack in the center of the oven and pre-heat to 350˚F. If you like to make cookies for the Holidays, this recipe is a great way to add a Brazilian flair to a beloved cookie and will certainly bring the Holiday spirit to your kitchen!Ĭashew Cookies (Inspired by Gourmet Magazine) Cashew CookiesĦ tablespoons (82g) unsalted butter at room temperature You can sandwich with jam in between… the possibilities are endless. You can omit the cashews on top and fill it with a chocolate spread. I also love how the texture of cashews never get completely crack crunchy, like other nuts, for cashew nut has a softer bite, and when combined with the crunchy cookie, it makes the perfect cookie combination. ![]() The dough is as easy as shortbread but the taste of cashews give a nutty aroma, perfect to satisfy any nut nibbler. Inspired by this bonanza of cashew nuts sold in Brazil, I decided to feature this recipe for cashew cookies. The US alone imports about 35,000 tons annually according to latest statistics.Īlthough cashew fruit is grown in all tropical states of the country, the biggest producers are the states of Ceará, Piauí, and Rio Grande do Norte. Most of the cashews nuts harvested in Brazil are destined for export to Europe, Japan, and North America. But it is the castanha de cajú- the nut- that has the most importance economically speaking.īrazil stands as a significant producer and exporter of cashew nuts followed by India and Vietnam. It is mostly sold in pulps, and featured in juices, ice creams, jellies, drinks, and candies. The beautiful mixture of red, orange and red color makes cashew fruit of the most used symbols of Brazilian tropicalism, and its delicious taste is quite different from other fruits, displaying a tannins trait, an astringent woody and pucker feel, common in black teas, red wines and other unripe fruits.īecause of this quality, the fruit is rarely consumed in its raw state. As an unapologetic nibbler of nuts, my thoughts turned to cashew fruit, in Portuguese called “ Cajú” and remembered old versions of Gourmet magazines with its infinite cookie possibilities. Pão de Mel? Bem Casado? I started to think about our Brazilian repertoire. In a quirk of holiday cookie extravaganzas featured in so many publications this time of the year, my sister in law asked me what is a classic cookie in Brazil. ![]()
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