Nila's Cuisine: cookies

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Cashew Macarones

Ingredients:

2 egg whites

100g powdered sugar

100g cashew nut

Method:

Seperate the egg white first.

Powder the cashew nut in mixie.

Once you have separated the egg whites, add it into the a mixing bowl and use the electric beater to beat it. Initially beat it in low speed once it started foams, beat it in high speed for 3 mins.

Now slowly add the sugar little by little and beat well, wait till the you get the stiff peaks

The mixture should be thick like firm clouds and they should not slide down. Something that is in the consistency of whipped cream.

Now slowly mix the powdered nuts and mix well.Don't mix very hard after adding the cashew powder.

After adding the cashew powder immediately drop it into the cone and make it otherwise you can't get the perfect shape.

Once done bake it for 55 mins to 1 hr and about 100-degree celsius. once done let it cool for 1 hr and then take it out.

Yummy Cashew Macarones is ready to serve.

Ingredients:

1 cup all-purpose flour
1 cups finely chopped nuts(i used almonds and hazelnuts)
A pinch of salt
50 g unsalted butter, softened but still cool
1/4 cup granulated sugar
1/2 teaspoons vanilla extract
1/2 cup powdered sugar, for rolling cookies after baking

Directions:

Preheat oven to 325 degrees F and adjust the oven racks to the upper- and lower-middle positions. Line baking sheets with parchment paper.

Grind the nuts to a coarse powder.

In a bowl mix together sugar and butter(at room temperature).

Cream them on medium speed until light and fluffy, about 2 minutes).

Mix the dry ingredients flour and the salt in a medium bowl.

Add the ground nuts to the flour mixture.

Add the butter mixture to it.

Roll it into a dough.

Prepare small balls out of it.

Place them on the prepared baking sheets. The cookies will only spread a little bit, so you can place them fairly close together.

Bake until the tops are pale golden and the bottoms are just beginning to brown, 17 to 19 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.

Cool the cookies on the baking sheets for 2 minutes, and allow to cool to room temperature, about 30 minutes.

Dip the cookies in the powdered sugar. in a large zip-top bag and gently toss to coat them thoroughly. Allow the cookies to sit for at least an hour, or up to overnight.

Cookies can be stored in an airtight container at room temperature for up to 5 days.

Coconut Ghriba / Moroccan Coconut Cookies

My measurement:
1 cup=120g

Ingredients:

1 cup of grated coconut
1/4 cup semolina
1/2 cup powdered sugar
1 teaspoon baking powder
4 tablespoons butter at room temperature
1 teaspoon vanilla extract
1 large egg
A pinch of salt
Powdered sugar for dusting
Rose water or Orange blossom water (or just regular water)

Method:
Roast the grated coconut lightly still it becomes dry. Or you can use dessicated coconut.

If you are using dried coconut that is coarsely chopped, place it in the food processor and mix until you get dried coconut with a very fine texture.

Mix all the dry ingredients in a large bowl: finely shredded dried coconut, semolina (or almond meal), baking powder, and pinch of salt.

In a bowl mix butter and egg together.

Add in 1 egg and using an egg beater, beat them well until you get a whitish mixture.

Add in vanilla essense to it.

Add the wet mixture to the dry mixture, and using your hand, mix all the ingredients until well .

Now the dough is ready.Cover the bowl containing the dough with a plastic wrap and let rest on your kitchen counter for 30 minutes.

Preheat your oven to 350 F (180 C). Cover a baking pan with parchment paper.

Now its about 30 min. Make small flat balls out of the dough.

In one of the bowl keep ready the Rose water And the other one with powdered sugar.

Dip each balls first in Rose water.

Then dip in powdered sugar.

Place the cookies in the baking tray.

Bake the cookie for 10 minutes. Do not over bake or the cookies will become hard when they cool down.

Once the cookies are done, remove from the oven, and let cool down on the baking pan (do not move them, or they would break! the cookies are soft when they are still hot). Let the cookies cool down before moving them to a plate. Dust them with powdered sugar before serving.