Brown Sugar Cashew Walnut Cookies
1.
Slightly chop walnuts and cashews, put them in the oven and bake them at 170 degrees for about 3 minutes. The surface will change color.
2.
The caked brown sugar is beaten into powder with a food processor.
3.
After the butter has softened and beaten, add brown sugar to beat.
4.
Sift in low powder and mix well.
5.
Add in egg wash and beat.
6.
Wrap the batter with plastic wrap and put it in a biscuit mold for shaping. Then put it in the refrigerator for half an hour.
7.
Slice the biscuits, place them on a non-stick baking tray, and bake at 170 degrees for 15 minutes.
Tips:
1. The nuts should be roasted in advance to make the finished product taste more fragrant. And after the walnuts are roasted, the astringency on the skin is also much less. Pay attention to the color, don't burn it.
2. If the brown sugar is agglomerated, it must be powdered with a food processor first, and it cannot be added directly to the butter because it cannot be melted.
3. The freezing time can be controlled by yourself. Press it and freeze it for a while, and freeze it harder to slice it.
4. Pay attention to the coloring of the biscuits at the end of the baking. If the coloring is dark before the time is over, then end the baking in advance.
5. The mold used is a long U-shaped non-stick biscuit mold.
