Biscuits de Noix de Cajou
It’s been a while, I know.
We went to British Columbia for a nice, long weekend.
We took a float plane over to Comox, a first for both of us, and then spent half of the weekend partaking in the events of the BC Shellfish Festival… read about that here.
We spent the rest of the weekend exploring the area, kayaking with seals and admiring eagles, and strolling along beaches, searching for perfect seashells.
We also ate a lot of food, and drank a lot of wine.
It was one of those trips where you come home and just crave a glass of cold water and a salad.
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That craving passed quickly, and yesterday I had an urge to make cashew butter. So I did. And then I made cookies with the leftover cashews; they were soft, chewy, and had a delicate nutty flavour.
Now, I’m happy to be home; sitting in the sun, nibbling on the tender cookies, drinking a cool glass of BC wine, and slowly going through our photographs.
Home, sweet home.
Biscuits de Noix de Cajou
Makes 20
Ingredients:
1 ¼ cups unsalted cashews, plus 20 cashew halves, for topping
2 tablespoons grapeseed oil
¾ cup granulated sugar, plus ¼ cup for finishing
1 cup flour
¼ teaspoon sea salt
¼ teaspoon baking soda
1/3 cup sour cream
1 egg, whisked
1 teaspoon vanilla
Instructions:
1) Using a food processor, process the cashews for one minute on high. Add the oil, and process for another two minutes, scraping down the sides after one minute. Add the sugar and continue to process for one minute.
2) In a large bowl, whisk together the flour, salt, and baking soda. Add the cashew mixture, sour cream, whisked egg, and vanilla and mix well. Cover bowl with plastic wrap and refrigerate for 30 minutes.
3) Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment. Pour the sugar into a wide, shallow bowl. Divide the dough into 20 large walnut sized pieces and roll into balls, and then roll each ball in the sugar, to coat. Place the balls at least two inches apart on the parchment lined cookie sheets and press down lightly on each one with the bottom of a glass. Top each cookie with a cashew half, and bake in the preheated oven for 10 to 12 minutes, or until the cookies begin to turn golden. Let them cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely. Store in an air tight container for up to 1 week.
