Cashew Diamond Cookies
1.
Prepare the ingredients. Just prepare one egg, separate the yolk, and pour half of the egg whites in. The remaining egg whites are used to brush the biscuit sticks. The butter needs to be softened at room temperature in advance.
2.
Use a lemon knife to peel the orange peel out. Remember not to use the white part, as it has a bitter taste and affects the taste of the biscuit.
3.
Add the softened butter to the fine sugar and beat into a fluffy state, then add the egg liquid and beat evenly.
4.
Pour the orange zest and mix well with a spatula.
5.
Sift the low-gluten flour into a bowl. The purpose of the sieve is to make the biscuits more delicate.
6.
Use a spatula to mix well and form a dough.
7.
Knead the dough into a cylindrical shape with a diameter of about 2-3 cm, put it in the refrigerator and freeze for 1 hour.
8.
Take out and brush with a layer of egg white.
9.
Spread the coarse granulated sugar on the greased paper and roll it a few times so that the outer ring is covered with granulated sugar.
10.
Then cut into slices with a thickness of 0.7cm, and place the cashew nuts in the middle of the biscuit.
11.
Preheat the ACA oven 170 degrees in advance, put the biscuit dough into the middle layer and bake for 15 minutes.
12.
Finished product.
Tips:
The fine granulated sugar should be very delicate. If it is not available, powdered sugar can be used instead. The biscuit will have a fine texture.
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