Time for a dessert straight from Greece! Crunchy cookies with cashews and pistachios are perfect for coffee or tea.
Ingredients
- Egg – 1 piece
- Powdered sugar – 10 g
- Powdered sugar – 80 g
- Vanilla sugar – 16 g
- Butter – 30 g
- Wheat flour – 10 g
- Wheat flour – 200 g
- Milk – 30 ml
- Cashews – 50 g
- Pistachios – 50 g
- Baking powder – 3 g
- Whiskey – 20 ml
Preparation
Cream softened butter until fluffy. While continuously beating, add powdered sugar, egg yolk, milk, whiskey, finely chopped nuts (cashews and pistachios). Add flour, baking powder, and vanilla sugar to the mixture and knead until a uniform consistency is obtained. Wrap the prepared dough in plastic wrap and refrigerate for about 60 minutes. Roll out the chilled dough (dusting with flour) to a thickness of about 5 mm, cut out cookies with a diameter of about 6 cm, and place them on a baking sheet lined with parchment paper. Bake at 160°C for approximately 20 minutes. Allow to cool, then dust with powdered sugar.
