Pistachio-Cashew Cookies
Hol Dir die Kitchen Stories-App
Ingredients · Servings 2
- 25 g pistachios
- 25 g Cashewkerne
- 80 g Butter
- 1 No
- 1 sachet of vanilla sugar
- 1 tsp baking powder
- 120 g sugar
- 140 g flour
- 10 g dark chocolate
Method · 45 min
- Roughly chop the nuts and set aside. Beat the egg with the sugar and room-temperature butter until light and fluffy. Then mix the vanilla sugar, baking powder, and flour, and fold into the egg-sugar mixture. Gently fold in the nuts.
- Using two spoons or an ice cream scoop, place the cookies onto one or two baking sheets lined with parchment paper. If desired, you can now insert a small piece of dark chocolate into each cookie (as a surprise!). It's important to leave enough space (about 10 cm) between the cookies so they don't stick together.
- The baking time is approximately 12-15 minutes at 180 degrees Celsius (350 degrees Fahrenheit). Check occasionally to ensure the cookies don't get too dark. After baking, gently tap the baking sheet on the work surface to compact the cookies. It's important to let the cookies cool completely, as they will break very easily otherwise.
These buttery, soft cookies do one thing above all: lift your spirits on the first rainy autumn days. So get baking and have fun! :)
- Roughly chop the nuts and set aside. Beat the egg with the sugar and room-temperature butter until light and fluffy. Then mix the vanilla sugar, baking powder, and flour, and fold into the egg-sugar mixture. Gently fold in the nuts. 25 g pistachios, 25 g cashews, 80 g butter, 1 egg, 1 packet vanilla sugar, 1 tsp baking powder, 120 g sugar, 140 g flour.
- Using two spoons or an ice cream scoop, place the cookies onto one or two baking sheets lined with parchment paper. If desired, you can now insert a small piece of dark chocolate into each cookie (as a surprise!). It's important to leave enough space (about 10 cm) between the cookies so they don't stick together. 10 g dark chocolate
