Cookies with macadamia nuts, pistachios and almonds
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 60 cookies
Complexity: easily
Quantity: 60 cookies
These bright and delicious cookies are perfect for sharing with family and friends at the holiday table. After the finished cookies have cooled, you can place them in the freezer for 5-10 minutes to allow the chocolates to harden. This dessert is well worth the effort. To make the process a little easier, buy pre-peeled almonds and remove the wrappers from the candies beforehand. It's also a good idea to refrigerate the next batch of dough while baking. This will prevent it from spreading too much on the baking sheet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. macadamia nuts
- 1.5 cups of sugar
- 165 g butter, room temperature
- 1/2 cup margarine
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tbsp almond extract
- 2 and 3/4 cups premium flour
- 1 and 1/4 teaspoons of baking soda
- 1/2 tsp fine salt
- 2 cups white chocolate chunks
- 1 cup pistachios, coarsely chopped
- 1 cup dried cranberries
- 60 Hershey's Chocolate-Covered Almond Kisses
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Cooking the dish according to the recipe:
- Place the macadamia nuts in a food processor and process until smooth and creamy (you should have about 1 cup). Add the sugar, butter, and margarine and process until combined. Add the eggs, vanilla, and almond extracts. Process until smooth.
Add flour, baking soda, and salt. Beat just until combined. Transfer the cookie dough to a medium bowl and fold in the white chocolate chips, pistachios, and cranberries. Cover and refrigerate for 30 minutes. - Place racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Coat 2 baking sheets with nonstick cooking spray.
- Scoop out 1 heaping tablespoon of dough, roll it into balls, and place them about 5 cm apart on the prepared baking sheets. You'll need to bake the cookies in batches. Make sure the baking sheet is cool before baking the next batch.
- Bake until the cookies are golden brown on the bottom and edges but still soft in the center (about 10 minutes). The dough will continue to cook a little longer after removing from the oven.
- Press a chocolate almond candy into each warm cookie. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Store at room temperature in an airtight container for up to 3 days..
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
Categories:
recipe / Festive dishes / Desserts / Cookie
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