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Pineapple-Filled Cookies with Dates and Cashews
Try making different nastar for your customers. Replace the cheese topping with almonds and caramel. Your customers will love it.
Ingredients
Making the Dough
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Buttery Margarine 120.0 g
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Butter 100.0 g
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Sugar 130.0 g
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Vanilla Extract 1.0 tsp
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Almond Extract 0.25 tsp
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2 pc egg yolk, 1 pc Egg white
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Milk Powder 50.0 g
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Almond Powder 50.0 g
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Medium Protein Flour 290.0 g
Garnishing the Cookies
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Soft Pineapple Jam
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Cashews (roughly mashed)
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Icing Sugar 250.0 g
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Water 1.0 tsp
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Condensed Milk 150.0 g
Preparation
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Making the Dough
- Whisk margarine, butter, sugar, vanilla extract, and almond extract until they are white and add egg yolks and egg white. Mix them well by a mixer.
- Turn off the mixer and add milk powder, almond powder, medium protein flour and use a fork to mix them (if the dough is too soft/sticky, we can add some flour or milk powder).
- Keep the dough in the fridge.
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Making the Cookies
- Flat the dough and squirt them with the pineapple jam. Then, roll and cut it about 4 cm in length.
- Put the dough on the baking pan and bake them at 150°C for 30 minutes.
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Garnishing the Cookies
- To make the caramel, mix the sugar and water until they are melted and brown. Next, add the condensed milk and stir them all well.
- Smear the rolled pineapple-filled cookies with the caramel and pinch some mashed cashews on top.
