- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 465 kcal
Quick summary
“These cookies bring crunchy pieces of cashew nuts wrapped in an aromatic buttery dough with brown sugar and vanilla. Baked in just 10 minutes, they offer a noble flavor of Brazilian nuts.”
What you need to know
- Chopped cashew nuts toast in the oven's own heat and intensify their natural creaminess in the batter.
- Melted butter provides ease in manual mixing and creates golden, crispy edges.
- The baking soda reacts by producing small bubbles that make the inside of the cookie light and brittle.
Ingredients
Main
- 1 cup chopped cashew nuts
- 1 cup all-purpose flour
- 1/2 cup of brown sugar
- 1/2 cup of melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- Use fresh cashews to obtain a more intense flavor.
- Try adding chocolate chips to the dough.
- For a crunchier texture, let the cookies bake for longer.
- Store the cookies in an airtight container to maintain crunchiness.
- Make smaller versions for finger food.
Instructions
Principal
- Preheat the oven to 180 degrees Celsius and line a pan with parchment paper.
- In a bowl, mix the melted butter, brown sugar, egg and vanilla extract until you get a homogeneous cream.
- In another bowl, combine the all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture, stirring well until a consistent dough is formed.
- Add the chopped cashew nuts and mix until incorporated.
- With the help of two spoons, place portions of the dough on the prepared tray, leaving space between the cookies.
- Bake for about 10 minutes or until the cookies are slightly golden at the edges.
- Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.
Chef's tips
- Chop the nuts into medium pieces to feel the distinct crunch when chewing each portion of cookie.
- Do not let it exceed 10 to 12 minutes of cooking to prevent the ends of the nuts from becoming bitter.
- Wait for the cookies to cool on the baking sheet for a few minutes before removing so they don't break while warm.
Variations
- Mix 1/2 cup of chopped semi-sweet chocolate to create a classic combination of cocoa and nut.
- Add fine zest of 1 orange to the dough for an elegant citrus contrast with the buttery nuts.
- Sprinkle coarse salt grains on the surface of the raw cookies just before placing the baking sheet in the oven.
Substitutions
- Cashew nuts can be swapped for chopped Brazil nuts, traditional walnuts, or peeled almonds.
- Melted butter can be substituted for ghee (clarified butter) or flavorless coconut oil.
- The brown sugar can be replaced by demerara sugar keeping the standard measure of 1/2 cup.
How to store
Store in a closed tin or airtight glass jar in a cool, dry place for up to 7 consecutive days. Keep at room temperature and avoid humidity to keep the nuts crispy.
Can it be frozen?
Freeze the shaped raw dough portions on a tray for 2 hours and store in appropriate bags for up to 3 months. Bake the frozen balls without thawing at 180°C for about 12 to 13 minutes until golden brown.
What to serve with
Accompanies with elegance a cup of espresso coffee, coffee liqueur, or a cup of thin hot chocolate.
Frequently asked questions
Can I make balls with my hands instead of using two spoons?
Yes, the dough is consistent; if it feels sticky to your hands, lightly grease your palms with butter or chill the dough in the refrigerator for 10 minutes.
Is it necessary to toast the cashew nuts before mixing into the dough?
It is not necessary or recommended to pre-toast, as the nut pieces already bake directly in the oven along with the cookie dough during the 10 minutes.
Should I use raw or already roasted and salted cashews?
The ideal is to use unsalted roasted nuts or raw nuts. If using commercial salted nuts, eliminate the 1/4 teaspoon of salt provided in the recipe.
Why did my chestnut cookies spread too much and stick together?
The hot butter and the little space between the portions cause this effect. Let the butter cool before mixing and keep at least 4 cm of distance between each spoonful.
