Cashew nut cookies

Ingredients (for 15 cookies):

  • 3 egg whites
  • 400 gram plain cashew nuts
  • 2 cups icing sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • vegetable oil to grease a cookie sheet.
     

Method:

Separate the eggs and beat the egg whites in a mixing bowl with a hand mixer until stiff peaks form. Then gradually incorporate the icing sugar. Grind the cashew nuts with a blender as fine as possible. Add the cashew nuts, the cinnamon and the clove powder to the mixing bowl. Combine everything. You should have a rather solid mix.

Spread vegetable oil over a cookie sheet or 2 stainless steel plates. I don’t use butter for this because butter influences the taste of these cookies too much. With the help of 2 spoons set heaps of dough on the sheets. Leave enough space between them, as the cookies spread a lot during baking. Put them in the oven and bake at lowest temperature for around 30 minutes. The cookies should slightly brown all over without turning dark.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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