Italian nut cookies

Overview

This is the second time I have made Italian nut biscuits. This time I made an oil-free recipe. The ones I made with butter before were crisper. In comparison, this one tastes crisper and chewier. It is a perfect combination of full of nuts, sweet dried fruits and crispy biscuit body. With the natural and rough appearance, it is estimated that it will be liked by many male compatriots, because our father, Comrade Nuo, who does not like biscuits, also said it is delicious. If you are not used to drinking coffee for breakfast, you can have a cup of hot cocoa foam milk and shortbread with milk foam, which is my favorite combination.

Tags

• baking
• children
• cookies
• afternoon tea
• baking powder
• brown sugar
• cooked peanut kernels
• dried cranberries
• low gluten flour
• raisins
• raw melon seeds
• ripe walnut kernels
• whole eggs
• fine sugar
• salt

Ingredients

Steps

1. 1 Put the whole eggs, granulated sugar, brown sugar, and salt into a basin, and use a mixer to beat lightly until they become foamy;

   

2. 2 Sift the flour and baking powder and add them;

   

3. 3 Mix well with a mixer;

   

4. 4 Bake the raw melon seeds in the oven at 180 degrees for 10 minutes and let cool. Then add the walnuts, peanuts, melon seeds, raisins and dried cranberries and mix well;

   

5. 5 Put it into a plastic bag, flatten it, and put it in the refrigerator for 60 minutes;

   

6. 6 Take it out from the refrigerator and shape it into a long strip of 1.5CM;

   

7. 7 Preheat the oven to 150 degrees and bake the middle layer for 45 minutes before taking it out;

   

8. 8 Let cool and then cut into thin slices 1CM wide;

   

9. 9 Lay it flat and put it in the oven for about 20 minutes;