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Making the Dough

  • Buttery Margarine 120.0 g
  • Butter 100.0 g
  • Sugar 130.0 g
  • Vanilla Extract 1.0 tsp
  • Almond Extract 0.25 tsp
  • 2 pc egg yolk, 1 pc Egg white
  • Milk Powder 50.0 g
  • Almond Powder 50.0 g
  • Medium Protein Flour 290.0 g

Garnishing the Cookies

  • Soft Pineapple Jam
  • Cashews (roughly mashed)
  • Icing Sugar 250.0 g
  • Water 1.0 tsp
  • Condensed Milk 150.0 g
  1. 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.
  2. 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.
  3. 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.