Hazelnut & cashew biscuits
@loulou.cuisine.healthy cooked these cute half-moon shaped oriental pastries made with Ecomil cashew cooking cream. Here’s the recipe!
Ingredients (22 pieces)
For the biscuit dough:
- 175g of type 80 organic flour
- 20g of coconut sugar
- ½ tsp of vanilla powder
- 40g of reduced-fat vegetable margarine
- 55ml of Ecomil cashew cooking cream
For the filling:
- 100g of blended cashews
- 50g hazelnut powder
- 20g of coconut sugar
- 40ml Ecomil cashew cooking cream
Steps
Biscuit dough :
- In a container, add the flour, the coconut sugar, vanilla powder and mix
- Add the vegetable margarine et mix it with hands until the mixture is crumbly.
- Pour the Ecomil cashew cooking cream, knead and form a ball
- Cover and leave for 15 minutes
Filling :
- Mix together cashews, hazelnut powder, coconut sugar, cashew cooking cream: this will be your stuffing.
- Place it on parchment paper, make circles with a 6-diameter cm cookie cutter and then cut the circles in half.
- Place the half-circled stuffing on a tray and set aside.
- Preheat the oven at 180°
- Roll out the dough on a floured surface, cut circles with the same cookie cutter and cut it in halves (I marked the halves with a stamping buddy)
- Slightly moisten a half with a brush, add some stuffing, moisten again and paste another half.
- Put all the half-moons on a tray and put it into the oven
- Let it in the oven for 20 minutes, once the biscuits are cooked, take it out of the oven and let cool
- I add some shiny to highlight the design of the biscuit, but it is optional and of course, you are not obliged to make this design either
Here’s another delicious and healthy small pastry from oriental inspiration.
For more recipes from @loulou.cuisine.healthy visit her blog here: https://louloucuisinehealthy.com/
