Almond Cashew Cookies-Kue Kering Lebaran

Almond Cashew Cookies-Kue Kering Lebaran

Material:

200 g cornflakes blender
150 grams of oatmeal blend
200 gr cashew nut baked 3 / 4 cooked and finely chopped slightly
600 gr butter mix (2:1)
400 gr granulated sugar
4 egg yolks
1 / 2 cup labneh / cream cheese
800 gr flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tsp essence of walnut / almond / vanilla
1 tsp emplex / crispy pastry

chocolate meringue
sliced almonds that have been baked briefly.

Method:

Beat butter with powdered sugar and egg, stir labneh enter.
Combine flour, baking soda, baking powder, cashew nuts, oatmeal and cornflakes, mix the butter mixture.
Milled with a thickness of 1 / 2 inches, printed with dry cookie cutter.
Burned with a temperature of 160′C and for 20 minutes.
Remove the chocolate and let the meringue decorated with almonds.
Another oven 15 minutes, remove and let cool.

chocolate meringue:
50 gr cocoa powder
500 gr granulated sugar
100 g egg whites
1 / 2 tsp vinegar / lemon juice
Beat all ingredients until thick and put in a syringe, spuit on the cake.

Serve : Almond Cashew Cookies

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