Actually, white chocolate is not chocolate at all. Why? Because it contains no cocoa or fine flavor cocoa. Only the cocoa butter from the cocoa beans. But we're turning a blind eye and making a small exception today. The light-colored cookies are very tasty and we definitely recommend baking them again.
Recipe for 25 cookies
Ingredients:
400 g white chocolate (available as a chocolate block exclusively from us at Schokoladenhaus)
310 g cashews
200 g butter (room temperature)
190 g powdered sugar
1pinch of salt
2eggs
350 g flour
3tsp baking powder
100 g fine cocoa nibs
Preparation:
Chop the white chocolate and set aside.
Preheat the oven to 190°C top/bottom heat.
Using a hand mixer, beat the butter, salt and powdered sugar. Gradually add the eggs.
Mix the flour with the baking powder and slowly add to the butter mixture to form a dough.
Add the cashew nuts and white chocolate to the dough and knead in.
Divide the finished dough into two equal pieces and shape each into a roll of approx. 6 cm, wrap in cling film and chill for two hours.
Remove the dough roll from the cling film, sprinkle the work surface with cocoa nibs and roll the dough rolls in it to create a rim of cocoa nibs.
Then cut the dough roll into pieces approx. 1 cm thick and place on a baking tray. (2 cm apart)
Bake the cookies for approx. 20 minutes until golden brown.
Tip:
Serve the cookies as a contrast with a hot drinking chocolate 'Rausch Trinkschokolade Ecuador 70 %'.
