Based on a recipe from Reviva and Celia, with a few changes and adjustments.
Servings 120 cookies
Author Natalie
Ingredients
For the cookie dough:
500 grams (3 1/3 cups) all-purpose flour
400 grams (3 1/2 sticks) cold butter cut into cubes
200 grams (1 3/4 cups) sugar powder
Pinch of salt
1/2 tsp. vanilla extract
150 grams (1 1/2 cups) coarsely chopped pecans
1 egg yolk
1 tbsp. cold milk
3 tbsp. espresso
For brushing and coating:
1 large egg white
light brown sugar
Instructions
In a food processor with a steel blade put flour, butter, powdered sugar, salt, vanilla and pecans and process until mixture is crumbly.
Add the egg yolk, milk, and espresso, and continue to process until clumps of dough form.
Transfer the dough chunks on a lightly floured work surface and unite together.
Divide into 4 parts and form each part into a 2-3 cm in diameter roll.
Cool the rolls of dough in the freezer for 1-2 hours or until completely frozen.
Preheat oven to 170c degrees.
Brush the rolls with egg white and cover in light brown sugar until well coated.
Cut the rolls into 1/2 cm thick cookies and put on a baking tray lined with baking paper.
Bake for about 12-15 minutes, or until golden and set.
Cool completely and store in a sealed jar.
Recipe Notes
Instead of pecans you can use any other kind of nut you like, such as walnuts, hazelnuts, cashews, pistachios etc.
Keep the cookies in a sealed jar at room temperature for up to a week.
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