To make the cookie dough, you MUST use plain / all purpose flour or else your cookies will fall apart very easily! To maximize their melty taste, you should try to use the minimal amount of flour to dust and use cake flour with low protein instead of all purpose / plain flour to dust while rolling. The cookie dough made with ground cashew tends to be moister and wetter than the one made with ground almond and so you will need a lot more flour to dust while rolling and cutting the cookies. Three: It is a must to glaze the tops of the cookie dough with egg wash.Įight: Use cake flour with low protein content to dust. because these cookies that are larger than 4 cm in diameter will break very easily. but anything larger that this size is a NO NO!!!. The largest size of the cookie cutter I would use is 4 cm in diameter. Two: Do not use large cookie cutter to cut the cookies. These cashew nuts cookies are very crumbly meaning that if you cut the cookies into fiddly shapes with sharp and tiny corners, it will make the cookies break into pieces very easily! One: Use cookie cutter with simple shapes. For this reason, I have 10 important baking tips to share. to the extent of being ultimate melty! So melty that they can be quite fragile to handle. What really surprise me that these cashew cookies with lesser dietary fiber and more saturated fat, sugar and sodium turns out to be extremely melty! Melty. So, which nut makes better cookies? Cashew, of course! LOL! Almond is obviously a healthier nut to eat! Less sugar, less sodium, much more dietary fiber. So, which nut is healthier? Almond, of course! Although both nuts are about the same in their protein content (cashew 18g per 100g, almond 21g per 100g), almond contains 12g dietary fiber which is 4 times more than 3g per 100g dietary fiber in cashew nuts. It is pretty obvious!!! Cashew nuts are tastier because they contain 6g sugar and 12 mg sodium per 100g whereas almond contain 4g sugar and 1 mg sodium. "Mum, I like cashew nuts more than almonds." I know. The cashew nuts are creamier because they contain 8g saturated fat per 100g and the almond nuts contains only 3.7g saturated fat per 100g which is less than half the saturated fat in cashew nuts. The Ultimate Melt-in-the-Mouth Chinese Cashew CookiesĬomparing almond and cashew nuts by weights, I'm surprised to learn that the creamy cashews nuts contains 44g fat per 100g which is lesser than almond nuts (49g fat per 100g). Very different yet very very very yummy! So yummy that these melt-in-our-mouths cashew cookies are extremely addictive! Of course, I can but due to the fact that cashew nuts are nutritionally very different from almond, these cashew cookies turns out to be very different. Different taste! Different texture!Īfter tasting and loving the sweet, salty, crunchy almond cookies that I baked with recipe one at here, the curious me wonder if I can use the same recipe to bake cashew cookies. If your cookies spread too much, place it in the refrigerator for an hour or add 15g more flour.Same cookie recipe. Bake for about 16-20 minutes or until golden brown.Place a cashew nut on top of each if desired and then brush with the egg yolk wash. Place between 1 tablespoon (17g-20g) of batter rolled into a ball for each cookie.Then, add in the ground roasted cashew and milk powder and stir well.Add vanilla essence and salt and stir well.Cream together the unsalted butter and powdered sugar until creamy and light yellow (approx.
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