Cashew Valley

Name: Cashew Valley
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Butter; 225 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 350 g Flour; 1/2 TEASPOON Baking Powder; 3 TABLESPOONS chopped cashews; 7-10 Tbsp Cashew nuts; 1 Egg Yolk; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Butter
225 g Sugar
1 package Vanillin sugar
1 pinch Salt
350 g Flour
1/2 TEASPOON Baking Powder
3 TABLESPOONS chopped cashews
7-10 Tbsp Cashew nuts
1 Egg Yolk
7-10 Tbsp Cling film

Directions

1
Heat butter in a pot until slightly frothy, pour into a bowl and let it cool down. Stir until foamy. Add sugar, vanillin sugar and salt. Mix flour and baking powder, stir in.
2
Form two thick dough rolls (approx. 4 cm Ø) and roll them in chopped cashew nuts. Press on well. Wrap in foil and put in a cool place for about 1 hour. Cut off thalers of about 3/4 cm thickness. Press a cashew nut in the middle of each.
3
Whisk the egg yolk and 2 tablespoons of water and coat the thalers with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 8-10 minutes. Let it cool down on a cake rack.
4
Results in about 32 pieces.