Crocant cookies
It's a croquette cookie that melts in your mouth as nuts are chewed.
6 serving
Within 60 minutes
마이드림
Ingredients
  • almond
    100g
  • hazelnut
    100g
  • Pistachio
    50g
  • an egg white
    60g
  • instant coffee
    10g
  • white sugar
    180g
Cooking Steps
STEP 1/13
I measured the ingredients first.
STEP 2/13
The nuts were baked in a 180-degree oven for about 7 minutes.
STEP 3/13
Put white sugar and coffee powder in a hand blender and grind it finely to make coffee sugar powder.
STEP 4/13
Coffee sugar powder was made in an instant.
STEP 5/13
Chop the roasted nuts into small pieces.
STEP 6/13
Divide the almonds into 3 pieces, and the hazelnut and pistachio into 2 pieces
STEP 7/13
I'll mix the white part lightly
STEP 8/13
Add coffee sugar powder and mix well.
STEP 9/13
Keep stirring until it's smooth.
STEP 10/13
Put the cut nuts in here and mix them evenly and rest for about 10 minutes. We're going to give them a break so that the nuts and egg whites mix well.
STEP 11/13
Sprinkle a little with a sponge and place a little on top of the coating paper. When you bake cookies, they swell and spread to the side, so you have to spread them little by little.
STEP 12/13
When all is on top, bake in a preheated oven at 170 degrees for 15 to 20 minutes.
STEP 13/13
The crunchy croquette cookie is complete.
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