Crispy Chocolate Cashew Nut Cookies

Crispy Chocolate Cashew Nut Cookies

1. Cashew nuts are roasted in advance and set aside. I didn't preheat the oven, and baked it at 150 degrees for about 10 minutes.

2. The softened butter is evenly beaten with an electric whisk.

3. Add powdered sugar and salt.

4. Beat evenly.

5. The dark chocolate heats up and the water melts.

6. Add the melted chocolate to the butter.

7. Beat evenly.

8. Add the egg liquid in 2-3 times, whipping and evenly absorb each time before adding the next time.

9. This is the state where all the egg liquid is added and whipped evenly.

10. Add the sifted low powder.

11. Stir evenly.

12. Chopped roasted cashew nuts, but not too chopped.

13. Add it to the noodles.

14. Stir evenly.

15. Wrap it in plastic wrap, arrange it into long strips or cylindrical shape, and freeze until hard, about 30 minutes.

16. Take out the slices, the thickness is about 67 cm.

17. Arrange into the baking tray.

18. Put it into the middle layer of the preheated 170 degree oven, and bake for about 15 minutes.

19. The surface of the freshly baked biscuits is crispy, but the inside is still a little wet, and it is especially crisp when it is completely cooled. Keep it sealed.

Tips:

The baking time and temperature are for reference only, and are determined according to the temperament of the oven.